Baked & Loaded Pizza combines the world’s best flavors – potato, cheese, and bacon!  Trust me, if you love baked potatoes and all the delicious toppings this pizza has your name written all over it. It’s creamy, salty, and topped with lots of melty cheese. Potato pizza is all the rage and now you can make it at home for half the cost! Drizzled with a poblano sauce gives it an amazing kick that ties the pie up with a beautiful bow!

My personal favorites are thinly sliced red potatoes or yellow/gold potatoes. They tend to hold their shape well and hold up well on the pizza. You want smaller sized rounds so you’re getting that potato flavor but evenly distributed throughout the bites.  This Baked & Loaded Pizza is perfect for a Superbowl party or any other party as far as I’m concerned.

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Baked & Loaded Pizza

5 from 1 vote

Recipe by Flip Flop Foodies Course: PizzaCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• Roasted Poblano Cream Sauce:

• 1 lb 1 poblano peppers

• 4 cloves 4 garlic, minced

• 1/4 cup 1/4 Mexican crema or sour cream

• 1 tsp 1 salt

• Baked & Loaded Pizza:

• 3 3 medium unpeeled potatoes, baked and cooled

• 1 tbsp 1 butter, melted

• 1/4 tsp 1/4 garlic powder

• 1/4 tsp 1/4 Italian seasoning or dried oregano

• 1 cup 1 sour cream

• 6 strips 6 bacon, cooked and crumbled

• 3 – 5 3 – 5 green onions, chopped

• 1 1/2 cups 1 1/2 shredded mozzarella cheese

• 1/2 cup 1/2 shredded cheddar cheese

• poblano cream sauce, for drizzling

• 1 1 pizza dough

Directions

• Poblano Cream Sauce:
• Slice the poblano peppers in half lengthwise and scoop out the insides. Remove the stems. Set them onto a baking sheet and bake them at 350°F for 20-30 minutes, or until the skins char and bubble. You can also broil them about 12-15 minutes to the same effect.
• Remove from heat and place them into a paper bag or plastic baggie. The heat will steam them and loosen the skins.
• Peel away the skins and place the roasted peppers into a food processor with the remaining ingredients.
• Process until nice and smooth.
• Adjust for salt and serve as desired.
• Place in a squirt bottle for serving
• Baked & Loaded Pizza
• Cut the dough in half. Each piece will be one pizza crust. Preheat oven to 500°F. Spread the dough out on the pizza plate to your desired thickness and set aside.
• Cut potatoes into 1/2-in. cubes. Parboil the cubes in salted water and then drain in a colander.
• In a bowl, combine butter, garlic powder and Italian seasoning. Add potatoes and toss.
• Spread sour cream over crust; top with potato mixture, bacon, onions and cheeses.
• Place in the oven for 6 – 8 minutes until done.
• Top the pizza with Poblano Cream Sauce and enjoy!

Inspired by Bankhead Brewing Company – Rowlett, TX