Pizza Potatoes


I’ve made these for my sons for years—like most kids, they love that tomato sauce-mozzarella synergy. But recently I’ve started sneaking in extra veggies. The kids still love these “pizzas.” Use leftover sauce on pasta the next day.

  • 4Servings


  • 4 medium-large baking potatoes
  • 1 1/2 to 2 cups small broccoli florets
  • 2 medium-sized carrots, thinly sliced
  • 1 16-oz. jar natural pizza sauce
  • 1 cup grated mozzarella or mozzarella-style nondairy cheese


Bake potatoes in microwave.

Steam vegetables in one saucepan until just tender. Drain. Put in food processor with pizza sauce; purée until very smooth.

Cut potatoes in half lengthwise; arrange face up in heat-proof dish. Fluff with fork; spoon on as much sauce as each will hold. Spread 1/8 cup cheese on each; add dash of oregano, if using. Microwave about 3 minutes, or until cheese melts.

Nutrition Information

  • Calories: 470
  • Carbohydrate Content: 89 g
  • Cholesterol Content: 15 mg
  • Fat Content: 6 g
  • Fiber Content: 11 g
  • Protein Content: 17 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 530 mg
  • Sugar Content: 11 g