I have a no waste attitude when it comes to food. I hate throwing out even the littlest bit of food just because it doesn’t have a purpose, or because I think there isn’t enough left to use. With a little bit of effort and planning you can prevent this kind of waste. Today’s Pizza Baked Potatoes was created because I had a small amount of pasta sauce that was not going to go down the drain. The recipe was so good that I made it multiple times and perfected the seasonings, and today I’m sharing it with you!
While I’m on the topic of food waste, here are a few of my tips for not wasting food:
- Look through the fridge before you make a grocery list/trip. Try to find ways to use up what you already have so it doesn’t get lost in the back of the fridge and go bad.
- Try saving bread loaf crusts in the freezer to make bread crumbs. Simply thaw when you need them and pulse in a blender. This one can save you money too!
- Have a small amount of leftovers that isn’t enough for a serving? Try scrambling it into some eggs for breakfast, or putting into a wrap or sandwich with some veggies and sauce for an easy lunch. You might be surprised what actually tastes awesome. Some crazy examples I have pulled off include lasagna sandwiches and burrito scrambled eggs!
- Cook more! The more you cook at home the more you will realize how to amend a recipe to suit your tastes and cook by instinct. This will help prevent recipe flops that end up in the trash.
In my recipe, I left the pizza baked potatoes simple. Try adding your favorite pizza toppings to the filling. Individualize each potato to suit everyone’s tastes. The recipe will easily double or triple to feed a crowd. Use small potatoes to turn this recipe into an appetizer. Enjoy!
- 2 jumbo baking potatoes
- 2 splashes olive oil
- ½ cup marinara
- 4 cloves garlic, minced
- 2 TBS parmesan cheese, grated
- ¼ tsp red pepper flake, plus some for serving
- 4 oz shaved mozzarella (6 thin slices)
- 4 oz shaved fontina (6 thin slices)
- Preheat oven to 425°F.
- Coat each potato with a splash of olive oil. Bake in preheated oven for 30 minutes. Turn potatoes over and cook another 15- 30 minutes, or, until a fork is easily pierced into the center of the potato.
- When potatoes are cool enough to handle, cut in half and scoop out the pulp leaving a half inch shell.
- Mix together filling ingredients with the scooped out potato. Taste test the filling to see if you want to add salt. Spoon the mixture back into the potato shells. Top with 6 slices each of the shaved cheese, alternating between mozzarella and fontina. Bake for another 10-15 minutes, or until golden brown. Serve with additional red pepper flake.
Yummy!!!!!!!!!!
They were very good, I hope you can try them!