Pizza Stuffed Potato Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodDish
VegetarianMain Ingredient
Interest Group

Ingredients

 Baking potato6 Ounce, baked (1 Piece)
 Shredded mozzarella cheese1 1⁄2 Ounce, divided
 Tomato sauce1⁄4 Cup (4 tbs)
 Part-skim ricotta cheese1⁄4 Cup (4 tbs)
 Oregano leaves1⁄8 Teaspoon
 Garlic powder1⁄8 Teaspoon
 Grated parmesan cheese2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 415 Calories from Fat 153

% Daily Value*

Total Fat 17 g26.7%

Saturated Fat 10.3 g51.7%

Trans Fat 0 g

Cholesterol 61 mg20.3%

Sodium 510.1 mg21.3%

Total Carbohydrates 41 g13.6%

Dietary Fiber 3.2 g12.7%

Sugars 5.1 g

Protein 25 g49.3%

Vitamin A 17.9% Vitamin C 29.5%

Calcium 52% Iron 13.8%

*Based on a 2000 Calorie diet

Directions

1. Preheat oven to 450°F. Cut potato in half lengthwise. Scoop out pulp from potato halves into a bowl, leaving 1/4-inch-thick shells; mash pulp and reserve shells.
2 Add 1 ounce mozzarella cheese, the tomato sauce, ricotta cheese, oregano, and garlic powder to potato pulp and stir to combine.
3. Spoon half of potato mixture into each reserved shell; top each with half of the remaining mozzarella cheese and half of the Parmesan cheese. Set potato shells in 1-quart casserole and bake until thoroughly heated, about 10 minutes.
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