Loaded Baked Potato Pizza

Loaded Baked Potato Pizza

If you have been following along for awhile now, you probably already know that in the McCarthy household, we eat pizza on Fridays. It has been a tradition for over 8 years and is something we look forward to each week. I love coming up with different recipes each week. You can see the entire collection of pizza recipes here. This loaded baked potato pizza has been on repeat lately.
baked potato pizza

Loaded Baked Potato Pizza

This loaded baked potato pizza recipe isn’t completely new. It’s actually a spin on a recipe I shared years ago that has always been one of our favorite fall pizzas (you can see that here). A few weeks ago, I made the original version of the pizza and since I had some of the ingredients left over, I decided to make a spin on the original. Enter baked potato pizza. I replaced the prosciutto with turkey bacon and the shredded mozzarella cheese with shredded cheddar. Just by swapping these two ingredients, the flavor of the pizza completely changed. I think this loaded baked potato version is our new favorite! Check out the recipe below.
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Do you have a favorite recipe you make each week? Thanks for stopping by, friends! See you back here tomorrow for an all new Wednesday Wishes!
Print Recipe
Loaded Baked Potato Pizza
Instructions
  1. Preheat the oven to 425 degrees (this is the temperature suggested for the store bought pizza dough. Follow the temperature directions on your dough). In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the leeks and sauté until just brown, about 5 minutes. Remove the leeks from the skillet and set aside. Cook the turkey bacon. I used the microwaveable kind, but if you decide to cook the bacon in the skillet, follow the instructions on the packaging.
  2. To assemble the pizza: Place the dough on a pizza pan that has been sprayed with cooking spray. Once the dough is stretched to fit the pan, add 1 tablespoon of olive oil to the dough. Using a brush, spread the olive oil around the dough to completely cover it. Layer the potato slices to cover the surface of the dough, just slightly overlapping each slice. Add a little salt over the potatoes just to season them. Top the potatoes with the cheddar cheese, followed by the leeks and turkey bacon. Bake for 20 minutes or until the crust is golden brown. Serve and enjoy!

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