Skip to Content
Menu

Loaded Baked Potato Pizza

  • Save
  • Jump to Recipe
Pillsbury Kitchens
Updated Feb 18, 2009
Bake-Off® Contest 43, 2008
Tracy Doe
Cheyenne, Wyoming
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Enjoy the cheesy-bacon-broccoli combo you love in a top-the-tater pizza.

Loaded Baked Potato Pizza

  • Prep Time 35 min
  • Total 60 min
  • Ingredients 12
  • Servings 6
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

  • 1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
  • 1 medium white potato
  • 1 tablespoon CRISCO® Pure Olive Oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 box (10 oz) frozen broccoli & cheese sauce
  • 2/3 cup sour cream
  • 1 tablespoon ranch dressing
  • 1 cup shredded Colby-Monterey Jack cheese blend (4 oz)
  • 5 slices cooked bacon, coarsely chopped
  • 1 small tomato, seeded, chopped (1/2 cup)
  • 2 medium green onions, chopped (2 tablespoons)

Instructions

  • Step 
    1
    Heat oven to 375°F. Spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray. Unroll pizza crust dough on cookie sheet; press dough into 13x9-inch rectangle. Bake 10 to 13 minutes or until crust is light golden brown. Remove from oven; set aside.
  • Step 
    2
    Meanwhile, pierce potato with fork; place on microwavable paper towel in microwave oven. Microwave 4 to 5 minutes, turning once, until tender. Cover; let stand 5 minutes. When potato is cool enough to handle, peel potato and cut into 1/4-inch cubes (1 cup). In small bowl, mix potato, oil, salt and pepper; set aside.
  • Step 
    3
    Cook broccoli in microwave as directed on box. Empty from pouch into another small bowl to cool slightly; set aside.
  • Step 
    4
    In another small bowl, mix sour cream and ranch dressing. Spread mixture over pizza crust to within 1/2 inch of edges of crust. Sprinkle 1/2 cup of the cheese evenly over sour cream mixture. Sprinkle with bacon.
  • Step 
    5
    Spread broccoli mixture and potato mixture evenly over bacon. Sprinkle tomato, onions and remaining 1/2 cup cheese evenly over potato mixture.
  • Step 
    6
    Bake 15 to 22 minutes longer or until crust is golden brown and cheese is melted. Let stand 5 minutes before cutting.

Nutrition

410 Calories
20g Total Fat
14g Protein
42g Total Carbohydrate
7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
410
Calories from Fat
180
Total Fat
20g
31%
Saturated Fat
9g
46%
Trans Fat
0g
Cholesterol
45mg
14%
Sodium
1060mg
44%
Potassium
290mg
8%
Total Carbohydrate
42g
14%
Dietary Fiber
2g
7%
Sugars
7g
Protein
14g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
15%
15%
Calcium
20%
20%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
  • ®Crisco is a trademark of The J.M. Smucker Company
  • 2009 © and ®/™ of General Mills
  • Bake-Off is a registered trademark of The Pillsbury Company ©2009
© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section