Loaded Baked Potato Pizza

This baked potato pizza is topped with thinly shaved potato slices, crumbled bacon, slices of red onion, cheddar cheese, and pickled jalapeños and then garnished with dollops of sour cream and diced chives.

Course pizza

Cuisine American

Keyword bacon, baked potato, cheddar, football, pizza, potato

Prep Time 1

Cook Time 12

Servings

Calories 747kcal

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

US Customary - Metric

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.

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