The original recipe said to bake the potatoes; I boiled mine in unsalted water, but only because I wanted the potato water for something else I was making (everlasting yeast, a post to come soon). For those who are in a hurry, the microwave would work well here. I think this recipe is pretty flexible; add more bacon, substitute with sausage, onions instead of the scallions. Whatever you like on your baked stuffed potatoes would probably work here. I skimmed through the reviews on Allrecipes, and some of the folks said they used half sour cream and half ranch dressing. Now doesn't that sound tasty!
I use an easy and simple pizza crust recipe (found here) that requires no rise time and no kneading. I have given up attempting to duplicate the wood-fired oven, pizza parlor pizza (no wood-fired oven for starters and I don't own a pizza stone either) so I've settled for ease and convenience as well as a good homemade bready crust. This crust is thick enough to hold the heartiest of toppings.
Baked Potato Pizza
(adapted from Allrecipes.Com)
Your favorite prepared pizza crust or recipe
3 medium potatoes, unpeeled, baked and cooled, cubed
1 tablespoon butter, melted
1/4 teaspoon garlic powder
1/4 teaspoon dried Italian seasoning (I used a mix of thyme, basil, basil)
1 cup sour cream
6 bacon strips, cooked and crumbled
3 green onions (scallions), chopped
1 1/2 cups shredded mozzarella
1/2 cup shredded Cheddar cheese
Have a crust ready to go in a 14" round pizza crust pan.** (Make sure you have a bit of a rim on the crust because the toppings you are going to put on are going to make a thick pizza.) Bake for 400*F for 5 to 6 minutes or until crust starts to brown and feels just firm to the touch. Remove from oven and set aside.
In the meantime, put the cubed potatoes in a large bowl. Toss with the melted butter, garlic powder, and seasoning.
Spread the sour cream over the pizza crust; top with the potato mixture and then scatter the bacon, green onion over that, and add the grated cheeses over all.
Bake at 400*F for 15-20 minutes or until the cheese is golden brown. Remove from the oven and let rest for five minutes before cutting into slices.
**Okay, I don't have a wood-fired oven, a pizza stone, and I don't have a pizza pan. I just use my rimmed cookie sheet for a pizza pan and have a rectangular pizza, cut into squares to serve. Tastes the same no matter how it's sliced, grins. The crust recipe doesn't quite fill the pan from side to side, but that may be because I don't stretch it as thin as some might. We tend to like a thicker crust for homemade pizzas and considering the weight of the toppings on this pizza, I would urge you to consider it if you are one who prefers a thin crust.
(found on Food.com)
1 1/4 ounce package yeast (equals 2 1/4 teaspoons)
1 cup water, warmed to about 110*F
2 1/2 cups flour
2 teaspoons olive oil
1 teaspoon sugar
1 teaspoon salt
Cornmeal for the pan, nice but not necessary
In a medium sized bowl, combine the yeast and water and stir to dissolve. The yeast should start to bubble after a minute or so.
Add the remaining ingredients and mix well. Allow to rest for five minutes.
Sprinkle the cornmeal if you're using it on the bottom of the pan. Press and gently stretch the dough into the pan. (I might oil my hands a little to give the dough a little more ease.)
Bake at 450*F for 15 minutes or until golden brown.