Loaded Baked Potato Pizza
jump toRECIPE
This baked potato pizza is a fun twist on a comfort food, layered with thinly sliced potatoes, crispy bacon, red onion, sharp cheddar, and tangy pickled jalapeños. After baking, it’s finished with cool sour cream and fresh chives for the ultimate loaded baked potato – in pizza form. Made as a white pizza (without tomato sauce), it’s rich, savory, and perfect for weeknight dinners or game day. Once you’ve tried this, it’s worth diving into other fun pizzas like this Nashville hot chicken pizza or elote pizza – they hit the same comfort-food notes!
Why You’ll Love This Recipe
- Crowd-pleasing comfort food. Easy enough for weeknight dinners and impressive enough for game day or casual entertaining.
- The best of both worlds. Combines the cozy flavors of a loaded baked potato with the crispy-chewy crust of pizza.
Key Ingredients in This Recipe
- Pizza dough – Either make your own pizza dough using my simple recipe here, or use store bought dough. Find pre-made dough in the refrigerated section of Trader Joe’s and Whole Foods. I also recommend checking if your local pizza spot sells their dough – a great way to support local restaurants! If using chilled pizza dough let it sit for about 30 minutes to an hour at room temperature prior to rolling it out.
- Potatoes – I use thinly sliced Yukon Gold potatoes for this pizza. They are versatile, in between a starchy russet potato and waxy ones like red potatoes. I like to slice them using a mandolin for even and very thin slices, though they can also be cut with a knife. They have a thin skin so you don’t have to bother peeling them first. Soaking them helps to remove excess starch.
- Bacon – Cook the bacon ahead of time so it’s one less thing to worry about when preparing the pizza. Use my method for cooking bacon in the oven and crumble it for easy prep.
- Cheese – Shredded sharp Cheddar cheese is a favorite on any baked potato. I layer the cheese under and over the potato slices.
- Onion – I add slices of raw onion over the pizza for their sharp flavor. If you prefer a more mellow onion flavor, soak the onions in water before adding them to the pizza.
- Pickled jalapeño – Slices of pickled jalapeños on the pizza adds a tangy, acidic contrast with a bit less heat than fresh jalapeños.
- Sour cream – I add small dollops of sour cream on the pizza after it’s cooked for a creamy contrast.
- Chives – I garnish the pizza with chopped fresh chives for a fresh touch.
A full ingredient list with exact amounts can be found in the recipe card below.
Swaps and Substitutions
- Omit the bacon to make this recipe vegetarian.
- The cheddar cheese can be swapped with another semi-hard cheese like Monterey Jack.
- Roasted potatoes or even dollops of mashed potatoes can take the place of the potato slices on this pizza – use what you have!
- The chives can be swapped with green onions based on preference.
- The red onion can be swapped for pickled red onion or caramelized onions for additional pops of flavor.
Special Equipment
My pizza essentials! To make the best pizza in an oven I recommend using the following:
- Pizza stone – To cook pizza evenly in the oven heat the pizza stone with the oven.
- Pizza peel – This makes it easy to transfer the pizza to and from the oven
- Wire cooling rack – This keeps the underside of the pizza as crispy as possible.
- Metal tray – Cut and serve pizza on a metal tray.
How to Make Baked Potato Pizza (Step-by-step)
Use a mandolin to thinly slice the Yukon Gold potatoes into ⅛” thick (3mm) slices. Add to a large bowl of salted water and allow to soak for 1 hour.
Drain the potatoes and pat dry with paper towels.
Place pizza stone on a grill or in the oven and heat to 500ºF (260ºC). Divide the dough in half and on a lightly floured surface, working one half at a time, press out each half of the dough into a 10” (25cm) circle. The dough should be fairly thin. Place the dough on top of a piece of parchment paper.
Work one pizza at a time. Use a pizza peel to slide the dough onto the pizza stone. Rub half the olive oil over the dough and cook until the crust is a pale brown and bubbly, about 6 minutes.
Top the pizza with ½ cup (60g) of the Cheddar cheese. Arrange slices of potatoes over the top. Top with another ½ cup (60g) of the Cheddar cheese. Sprinkle half the bacon, red onion slices and pickled jalapeños over the top. Return to the oven until the crust is golden brown and slightly charred in spots and the cheese has melted, about 6 minutes.
Top with dollops of sour cream and chives. Repeat with the remaining dough and ingredients. Cut into slices and serve.
Why should I par-bake the pizza dough?
This method is great when cooking pizza, using lower heat methods like an oven. It’s not going to get as hot as a grill or pizza oven so partly baking the crust before adding the toppings makes for a crisp base crust. This way it doesn’t get soggy – you want some structural integrity with each slice.
How to make the pizza in an Ooni Pizza Oven
If making in a pizza oven there’s no need to par-bake the crust since it will get to a much higher heat than in an oven or on a grill (around 850ºF / 454ºC). Simply assemble the pizza toppings as noted in the recipe, then bake in the Ooni Pizza Oven for 3-4 minutes, rotating with a metal pizza peel frequently. Then let cool slightly on a wire cooling rack before transferring to a cutting board to cut into slices.
How to reheat pizza
With thin crust pizza like this, the bottom crust is important. I like to reheat my pizza first in a cast iron pan or skillet over medium-low heat until the crust is crisp, then broil in the oven on high until the cheese is bubbling and hot.
If you don’t have a pizza stone or peel
If you do not have a pizza stone/peel then prepare the dough on a lightly greased baking sheet.
FAQ – Frequently Asked Questions
Since a home oven doesn’t get as hot as a grill or pizza oven, par-baking the crust first helps give this baked potato pizza a sturdy base. With hearty toppings like potatoes, bacon, and cheese, you want that crisp bottom so each slice holds together without getting soggy.
Cheddar is classic for a “loaded baked potato” flavor, but you can swap for Monterey Jack or mix in mozzarella for extra melt or even add gouda for a smoky twist.
Yes! Just leave out the bacon or swap it with vegetarian bacon or roasted mushrooms for a savory bite.
Yes! You can prep and chop all the toppings in advance, but assemble and bake just before serving for the crispiest crust and freshest flavor.
Yes! If you do not have a pizza stone/pizza peel then prepare the dough on a lightly greased baking sheet.
Other Recipes to Try
If you enjoy this baked potato pizza recipe, give these a try and follow me on Instagram for more updates:
Made this dish? Be sure to rate the recipe and drop a comment below! Your feedback means everything (and helps others find it too)!
Loaded Baked Potato Pizza
Rate this Recipe
Ingredients:
- 2 medium Yukon Gold potatoes, about ¾ pounds
- Kosher salt, as needed
- 1 pound prepared pizza dough
- 4 tablespoons extra virgin olive oil, divided
- 2 cups shredded sharp Cheddar cheese
- ½ pound cooked bacon, crumbled into pieces
- ¼ medium red onion, shaved
- ¼ cup sliced pickled jalapeños
- ¼ cup sour cream
- 2 tablespoons diced chives
Instructions:
- Use a mandolin to thinly slice the Yukon Gold potatoes into ⅛” thick (3mm) slices. Add to a large bowl of salted water and allow to soak for 1 hour.
- Drain the potatoes and pat dry with paper towels.
- Place pizza stone on a grill or in the oven and heat to 500ºF (260ºC). Divide the dough in half and on a lightly floured surface, working one half at a time, press out each half of the dough into a 10” (25cm) circle. The dough should be fairly thin. Place the dough on top of a piece of parchment paper.
- Work one pizza at a time. Use a pizza peel to slide the dough onto the pizza stone. Rub half the olive oil over the dough and cook until the crust is a pale brown and bubbly, about 6 minutes.
- Top the pizza with ½ cup (60g) of the Cheddar cheese. Arrange slices of potatoes over the top. Top with another ½ cup (60g) of the Cheddar cheese. Sprinkle half the bacon, red onion slices and pickled jalapeños over the top.
- Return to the oven until the crust is golden brown and slightly charred in spots and the cheese has melted, about 6 minutes.
- Top with dollops of sour cream and chives. Repeat with the remaining dough and ingredients. Cut into slices and serve.
Nutrition:
TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings
Rate + Review
WHAT DID YOU THINK OF THIS RECIPE?