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Pepperoni pizza potato skins
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Pepperoni Pizza Potato Skins

These super easy Pepperoni Pizza Potato Skins are perfect for game day or game night! No frying required! This is a fun variation of potato skins than any pizza-lover will enjoy.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Appetizer, Snack
Cuisine: American, Italian
Servings: 8 potato skins
Calories: 178kcal
Author: Victoria


  • 4 medium to large Russet potatoes scrubbed clean, washed, and dried
  • Extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 cup pasta or pizza sauce store-bought is fine
  • 1 ½ cups shredded mozzarella cheese or as desired
  • 16 slices pepperoni


  • Preheat the oven to 400°F. Prick the potatoes all over with a fork. Rub gently with olive oil, sprinkle with salt and pepper, and set on an aluminum foil-covered sheet pan. Bake for approximately 45 minutes or longer, until tender (it should be easily pricked with a fork. Remove from the oven and let cool slightly.
  • Cut each potato in half and carefully scoop out the flesh leaving about ¼ inch of flesh within the skin. Brush the inside of the potato halves with olive oil, and sprinkle generously with salt and pepper. Bake for another 10 minutes, then turn on the broiler for another few minutes as needed to continue to crisp up the top. Don’t overdo it because it will be baking more with the filling.
  • Fill each potato skin with about 2 tablespoons of sauce, a few tablespoons or so of mozzarella cheese (use your judgement here), and a couple slices of pepperoni. You could also sprinkle some dried oregano on top if you’d like. Sliced olives would also be a nice touch! Bake the filled potato skins for another 10 to 15 minutes, or until the cheese is melted and bubbly. Serve warm or at room temperature.


Serving: 1potato skin | Calories: 178kcal | Carbohydrates: 17g | Protein: 8g | Fat: 9g | Saturated Fat: 4g | Monounsaturated Fat: 1g | Cholesterol: 19mg | Sodium: 495mg | Potassium: 310mg | Fiber: 2g | Sugar: 3g