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Pepperoni pizza jacket potatoes recipe

3 ratings

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

Each serving contains

Energy
1435kj
342kcal 17%
Fat
13g 19%
Saturates
6g 30%
Sugars
2g 3%
Salt
0.6g 10%

of the reference intake
Carbohydrate 40.9g Protein 12.3g Fibre 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.

Air-fryer tip: 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