Mini Pizza Potato Skins
These are great for entertaining as they are "one bite" appetisers that can be prepared ahead. I make these my "express" way by microwaving the potatoes, then crisping them in the oven. You could also bake them so I've provided directions for that as well. Use whatever toppings take your fancy!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
- 8 baby potatoes , about the size of a golf ball (chat, new or salad potatoes)
- 2 tbsp olive oil , or oil spray
- 1/2 cup pizza sauce , preferably homemade (see notes)
- 1 cup grated melting cheese (I used mozzarella. Tasty, cheddar, gruyere and swiss would also also well)
- 48 pieces mini pepperoni slices (see notes)
- Finely chopped parsley , to garnish (optional)
Preheat oven to 220C/430F.
Prick each potato 2 to 3 times with a fork. Spread them out evenly around the edge of the microwave turntable (or in a circle for microwaves without a turntable). Microwave on high for 2 minutes. Turn potatoes over then microwave for a further 2 minutes, or until just cooked. Remove from microwave.
Cut each potato in half, then use a teaspoon to scoop the filling out, leaving a thin layer of potato.
Place the potatoes on a baking tray, skin side up.
Brush with olive oil (or spray) then sprinkle with a pinch of salt.
Bake skins for 10 minutes or until the skin is browned and a bit crispy.
Turn the grill (broiler) on.
Flip the potato skins over so the bowl side is facing up.
Fill each potato skin with about 1 1/2 tsp of pizza sauce, then top with grated cheese.
Place 2 to 3 pepperoni's on each, then place under the grill (broiler) for 3 to 5 minutes until the cheese is melted and the pepperoni is just starting to brown.
Sprinkle with parsley, if using, and serve immediately.
1. To make a quick pizza sauce, mix the following in a small bowl: 1/2 cup tomato paste, 1 1/2 tbsp water, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp salt, 1/4 tsp sugar, 1/2 tsp dried oregano and black pepper. Use as per recipe instructions.
2. In the US, you can buy bags of pre sliced mini pepperoni. In Australia, you can buy sticks of mini pepperoni at Coles and Woolworths (deli counter) then slice it yourself. Or you can also dice normal pepperoni which I really like to do because even though it may not look as neat, the flavour of the pepperoni is stronger and spicier.
3. You can bake the potatoes instead of microwaving them if you prefer. Bake the potatoes in a 180C/350F oven for 25 to 30 minutes, until just cooked through (check by piercing with a fork or knife). Then follow the recipe directions (I still suggest doing the extra baking time to crisp up the skin as it adds extra flavour and texture).
4. To make ahead, follow the directions up to the point where you assemble the potato skins (after crisping them in the oven). Cool. then cover and store in the fridge until required, then pop into the oven (not grill/broiler) to reheat and for the cheese to melt. You will lose some of the crispiness of the potato skin but you still get all the flavour and it is worth it for the convenience of being able to make these ahead.
5. This recipe can be frozen (before baking) but I find that the skin loses its crispiness even more than when making them ahead. However, I still think they taste great!
Serving: 99g | Calories: 145kcal | Carbohydrates: 13.2g | Protein: 6.4g | Fat: 7.8g | Saturated Fat: 2.6g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 2.8mg | Potassium: 287mg | Fiber: 1.6g | Sugar: 1g | Vitamin A: 150IU | Vitamin C: 19mg | Calcium: 110mg | Iron: 0.9mg