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Baked Potato Pizzeria

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Make this main dish a fun "self assembly" for the whole family.

​Serves: As desired
Cook Time:  1 Hour


Ingredients

  • Desired number of potatoes
  • Coconut or Olive Oil 
  • (Below ingredients are required per potato)
  • ​1/3 - 1/2 CUP hot pasta sauce or Saucy Spaghetti Sauce (previous recipe)
  • 1 TBSP chopped onion or green onion
  • 2 chopped or sliced fresh mushrooms
  • 1/8 CUP (2 TBSP) chopped green pepper
  • Italian Seasoning and/or basil leaves
  • 1 TBSP sliced ripe olives (from 2.25 oz. can, drained)
  • 1/8 CUP (2 TBSP) grated mozzarella cheese 
  • 1 TSP Parmesan cheese


Instructions

  1. Preheat oven to 400°.
  2. Wash and dry potatoes for baking.
  3. Oil skins with coconut or olive oil (softens the skins).
  4. Place potatoes directly on shelf in the oven; bake for 30 minutes.
  5. Pierce through skin into centers with fork to release steam; this prevents potato from bursting or cracking open.
  6. Bake 30 minutes longer, or until tender when a fork is inserted in center.
  7. Serve all topping ingredients buffet style.
  8. Slit baked potatoes lengthwise, but not quite through. Squeeze ends toward the center to fluff up. After each person selects topping ingredients, reheat in oven briefly to melt the cheese, if desired.


Nutrition

​ ​Serving Size ​Calories Protein​​Fat​Carb​Fiber
​ ​8 OZ potato (with skin) ​322 ​+12 g (15%)5 g (​13%)​58 g (52%)​6 g
0
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About the author

Sue Gregg

Sue Gregg

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Sue Gregg’s concern for her family’s health motivated her to reexamine what she learned about ingredient selection and food preparation in college home economics classes. Her research and experimentation launched her into a recipe rewriting revolution resulting in the publication of the Sue Gregg Cookbooks, a comprehensive guide to whole foods cooking.

Sue has introduced home school families to whole foods cooking throught the states. She’s responded to invitations to teach in places as far flung as Malawi and Russia. She’s adapted her recipes with local ingredients in Kenya and Okinawa. She’s cooked in Mexico and researched in Scotland.

Her husband, Rich, partners with her as photographer, editor and publisher, chief taste tester and dishwasher.. They take the Biblical challenge to “be hospitable” as an everyday way of living having hosted international students and home schooling families in their Southern California home.

The year 2018 finds them moving 2000 miles east to become permanent residents at Oak Haven Bed & Breakfast in Nashville, Indiana. Their daughter Sharon Guingrich, establishment proprieter, has given assurance that they will continue the tradition of serving blender batter whole grain waffles to guests.

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Friday, 24 March 2023

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