Pizza Potato Skins

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Game Day Meets Comfort Food

Pizza meets potato skins in this crowd-pleasing mashup that's dangerously easy to make and even easier to eat. Crispy potato shells loaded with melted cheese, pepperoni, and Italian seasoning—it's everything you love about both classics in one bite.

These Pizza Potato Skins are perfect for game day, parties, or anytime you need finger food that disappears fast. The Gravity XT handles both the initial potato bake and the final melt with ease, giving you crispy edges and perfectly bubbly cheese every time.

Pro Tips for Perfect Pizza Potato Skins

Pick the Right Potatoes: Use large russet or baking potatoes. Their thick skins hold up well and create sturdy "boats" for the filling.

Pierce Before Baking: Don't skip piercing the potatoes with a fork. This lets steam escape and prevents them from bursting during the initial bake.

Leave Enough Potato: When scooping out the flesh, leave about ¼ inch of potato attached to the skin. Too thin and they'll fall apart. Too thick and they won't get crispy.

Layer the Cheese Right: Start with cheddar on the bottom for flavor, then pile on the mozzarella. The mozzarella melts beautifully and gives you that stretchy, gooey cheese pull.

Don't Overfill: Fill the potato boats to the top with cheese, but don't pile it over the edges. Too much cheese spills out and burns on the grill.

Watch the Final Melt: The second bake only takes 10-12 minutes. Keep an eye on them—you want bubbling, melted cheese with lightly browned pepperoni, not burnt edges.

Serve Immediately: These are best hot off the grill while the cheese is still melted and the skins are crispy.

Danny Dobrzenski

Pizza Potato Skins

Portions: 8 people
Temps de cuisson: 0 - 30 min
Niveau:
Débutant
Nourriture:
Entrée
Pizza Potato Skins

Ingredients

  • Main

Instructions

  1. 01

    Preheat your grill: Set your Masterbuilt Gravity XT to 425°F.

  2. 02

    Prep and bake the potatoes: Wash and dry the potatoes, then pierce each one several times with a fork. Place directly on the grill grates and bake for about 1 hour, until tender when pierced with a knife.

  3. 03

    Hollow out the potatoes: Once cooked and slightly cooled (cool enough to handle), slice each potato in half lengthwise. Use a spoon to scoop out most of the flesh, leaving about ¼ inch of potato inside each skin to create a sturdy shell.

  4. 04

    Brush with oil and season: Lightly brush the inside and outside of each potato skin with olive oil. Sprinkle with Italian seasoning.

  5. 05

    Layer the cheese: Place a small amount of shredded cheddar in the base of each potato skin. Add a heavy three-finger pinch of shredded mozzarella on top of the cheddar, filling the potato "boat" to the top with cheese.

  6. 06

    Add toppings: Place 3 pepperoni slices on each potato skin and lightly sprinkle with more Italian seasoning.

  7. 07

    Melt and finish: Return the loaded potato skins to the smoker grill and cook for another 10-12 minutes at 425°F, until the cheese is fully melted, bubbling, and the pepperoni edges start to crisp.

  8. 08

    Garnish and serve: Remove from the grill and let cool slightly. Garnish with fresh chopped parsley if desired. Serve hot with pizza sauce on the side for dipping.

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