Why You’ll Love This Recipe
This recipe takes everything you love about a loaded baked potato and transforms it into a sliceable, shareable pizza. It’s creamy, cheesy, crispy, and packed with flavor in every bite.
You’ll love how satisfying it is. The combination of tender potatoes, crispy bacon, and gooey cheese creates a hearty meal that feels indulgent yet simple to prepare.
It’s also versatile. You can easily adjust the toppings to suit your preferences, making it perfect for picky eaters or customizing for different occasions.
Best of all, it’s easy enough for a weeknight dinner but impressive enough to serve at a party.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
pizza dough
russet potatoes, thinly sliced or diced
olive oil
salt
black pepper
garlic powder
sour cream
mozzarella cheese, shredded
cheddar cheese, shredded
bacon, cooked and crumbled
green onions, sliced
butter, melted
Directions
- Preheat your oven to 425°F (220°C). If using a pizza stone, place it in the oven while it heats.
- Toss the sliced or diced potatoes with olive oil, salt, black pepper, and garlic powder. Spread them on a baking sheet and roast for 10 to 15 minutes until just tender but not fully browned.
- Roll out the pizza dough on a lightly floured surface and transfer it to a pizza pan or parchment-lined baking sheet.
- Brush the surface of the dough lightly with melted butter.
- Spread a thin, even layer of sour cream over the dough, leaving a small border around the edges.
- Arrange the partially roasted potatoes evenly over the sour cream layer.
- Sprinkle mozzarella and cheddar cheese over the potatoes.
- Top with crumbled bacon.
- Bake for 12 to 15 minutes, or until the crust is golden and the cheese is melted and bubbly.
- Remove from the oven and garnish with sliced green onions before serving.
Servings and timing
Servings: 6 to 8 slices
Preparation time: 20 minutes
Cooking time: 25 to 30 minutes
Total time: approximately 45 to 50 minutes
Variations
For a richer flavor, mix a little ranch seasoning into the sour cream before spreading it on the crust.
Add caramelized onions for a touch of sweetness that balances the savory toppings.
Swap the bacon for cooked sausage or keep it vegetarian by omitting the meat and adding sautéed mushrooms or bell peppers.
For extra crispiness, use a thin crust and bake directly on a preheated pizza stone.
You can also drizzle a little extra sour cream over the top after baking for a true loaded baked potato experience.
Storage/Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 3 days.
To reheat, place slices in a 350°F (175°C) oven for 8 to 10 minutes until warmed through and crisp. An air fryer at 350°F for 3 to 5 minutes also works well.
Avoid microwaving if possible, as it can make the crust soft and the potatoes rubbery.
FAQs
Can I use pre-cooked potatoes?
Yes, leftover baked potatoes work perfectly. Simply slice them thinly and use as directed.
What type of potatoes work best?
Russet potatoes are ideal because they become tender and fluffy, but Yukon Gold potatoes also work well for a creamier texture.
Can I make this pizza vegetarian?
Absolutely. Just omit the bacon and consider adding vegetables like mushrooms, spinach, or broccoli.
Can I prepare this pizza ahead of time?
You can roast the potatoes and cook the bacon ahead of time. Assemble and bake the pizza just before serving for best results.
What cheese combination is best?
A mix of mozzarella for melt and cheddar for flavor creates the perfect balance, but you can experiment with Monterey Jack or Colby.
How do I keep the potatoes from browning too much?
Slice them evenly and partially roast them before adding to the pizza. This ensures they cook through without over-browning.
Can I freeze Loaded Baked Potato Pizza?
Yes, bake it fully, allow it to cool, then wrap slices tightly and freeze for up to 2 months. Reheat in the oven directly from frozen.
Is sour cream necessary?
Sour cream gives it that authentic baked potato flavor, but you can substitute plain Greek yogurt if preferred.
Can I use store-bought crust?
Yes, store-bought pizza dough or even a pre-baked crust works great for convenience.
What can I serve with this pizza?
A simple side salad, roasted vegetables, or a light soup pairs well to balance the richness.
Conclusion
Loaded Baked Potato Pizza brings together two comfort food favorites in one satisfying dish. With tender potatoes, crispy bacon, creamy sour cream, and plenty of melted cheese, every slice is packed with flavor. Easy to customize and simple to prepare, this pizza is perfect for busy weeknights, casual get-togethers, or anytime you’re craving something hearty and delicious.
PrintLoaded Baked Potato Pizza
Loaded Baked Potato Pizza combines tender roasted potatoes, crispy bacon, creamy sour cream, and melty cheese over a golden crust. This hearty comfort food mashup delivers rich, savory flavor in every slice and is perfect for family dinners or casual gatherings.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6–8 slices
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
Ingredients
- 1 pound pizza dough
- 2 medium russet potatoes, thinly sliced or diced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 3/4 cup sour cream
- 1 1/2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 3 green onions, sliced
- 1 tablespoon butter, melted
Instructions
- Preheat oven to 425°F (220°C). If using a pizza stone, place it in the oven while heating.
- Toss potatoes with olive oil, salt, black pepper, and garlic powder. Spread on a baking sheet and roast 10–15 minutes until just tender.
- Roll out pizza dough on a lightly floured surface and transfer to a pizza pan or parchment-lined baking sheet.
- Brush dough lightly with melted butter.
- Spread an even layer of sour cream over the dough, leaving a small border around the edges.
- Arrange partially roasted potatoes evenly over the sour cream.
- Sprinkle mozzarella and cheddar cheese over the potatoes.
- Top with crumbled bacon.
- Bake 12–15 minutes until crust is golden and cheese is melted and bubbly.
- Remove from oven and garnish with sliced green onions before serving.
Notes
- Use thinly sliced potatoes for even cooking.
- Leftover baked potatoes can be substituted.
- For extra flavor, mix ranch seasoning into the sour cream.
- Store leftovers in the refrigerator for up to 3 days.
- Freeze baked slices tightly wrapped for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 390 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 45 mg
