Pepperoni pizza jacket potatoes recipe
Created by The Tesco Recipes team
Give your jacket potato a glow-up with this epic pizza-inspired topping idea. Spoon tomato sauce over your potato, then top with pepperoni, mushrooms and mozzarella and bake until the cheese is melted - wow!
See method- Serves 4
- 15 mins to prepare and 45 mins to cook
- 342 calories / serving
- Gluten-free
Ingredients
- 4 baking potatoes, scrubbed clean and pricked all over with a fork
- 1 tbsp extra-virgin olive oil
- 4 tbsp tomato and basil sauce
- 30g pizza pepperoni slices, roughly chopped
- 4 chestnut mushrooms, thinly sliced
- 125g ball mozzarella, drained and roughly torn
- 10g basil, leaves picked
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 1435kJ 342.0kcal
- Fat
- 13g
- Saturates
- 6g
- Salt
- 0.6g
- Sugars
- 2g
of the Reference intake
Carbohydrate 40.9gProtein 12.3gFibre 4.4g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C.
- Put the potatoes on a plate and microwave on high for 15 mins. Carefully turn over, using a pair of tongs, and microwave for a further 10-15 mins until they are soft in the centre. Cook for a little longer if your potatoes are particularly large.
- Once the potato is cool enough to handle, rub the skin with the oil then cut a cross in the top, and mash the inside with a fork until fluffy. Spoon the tomato sauce over the potato and top with the pepperoni, mushrooms and mozzarella. Bake in the oven for 10-15 mins until the potato skin is crisp and the mozzarella is melted and golden.
- Serve topped with basil leaves and a grind of black pepper.
- For easy jacket potatoes that are extra crispy, prick the skin, rub evenly with oil and a pinch of sea salt and place in the air-fryer basket. Cook at 200°C for 20 mins, before turning and cooking for another 10 mins until a knife passes easily through the flesh.
- See more Jacket potato recipes
