Bake-Off® Contest 43, 2008
Cheyenne, Wyoming

Loaded Baked Potato Pizza

Enjoy the cheesy-bacon-broccoli combo you love in a top-the-tater pizza.

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(3)
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  • prep time 35 min
  • total time 60 min
  • ingredients 12
  • servings 6
 

Ingredients

1
can (13.8 oz) Pillsbury® refrigerated classic pizza crust
1
medium white potato
1
tablespoon CRISCO® Pure Olive Oil
1/4
teaspoon salt
1/4
teaspoon pepper
1
box (10 oz) Green Giant® 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)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.
  • 3 Cook broccoli in microwave as directed on box. Empty from pouch into another small bowl to cool slightly; set aside.
  • 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.
  • 5 Spread broccoli mixture and potato mixture evenly over bacon. Sprinkle tomato, onions and remaining 1/2 cup cheese evenly over potato mixture.
  • 6 Bake 15 to 22 minutes longer or until crust is golden brown and cheese is melted. Let stand 5 minutes before cutting.
  • 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.
  • 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.
  • 3 Cook broccoli in microwave as directed on box. Empty from pouch into another small bowl to cool slightly; set aside.
  • 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.
  • 5 Spread broccoli mixture and potato mixture evenly over bacon. Sprinkle tomato, onions and remaining 1/2 cup cheese evenly over potato mixture.
  • 6 Bake 15 to 22 minutes longer or until crust is golden brown and cheese is melted. Let stand 5 minutes before cutting.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
410
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
9g,
9%
Trans Fat
0g
0%
),
Cholesterol
45mg
45%;
Sodium
1060mg
1060%;
Total Carbohydrate
42g
42%
(Dietary Fiber
2g
2%
  Sugars
7g
7%
),
Protein
14g
14%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
15%;
Calcium
20%;
Iron
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 Choices:
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 General Mills ©2009