Pizza Stuffed Potatoes
Roasted Broccoli and Carrots
Ingredients
- 6 large russet potatoes
- 2 Tbsp olive oil
- ¼ cup butter
- 1 (8-oz) block cream cheese, softened
- 1 (15-oz) can pizza sauce, divided
- 1 (8-oz) pkg shredded mozzarella cheese
- 1 cup sliced pepperoni
- 1 cup sliced miniature pepperoni
Instructions
- Preheat oven to 425°F. Rub potatoes with oil; place on a large baking sheet. Bake 45 minutes to 1 hour or until tender.
- Slice top one-third off each potato. Scoop out potato pulp into a large bowl, leaving a ¼-inch-thick shell. Add butter, cream cheese, and 1 cup pizza sauce to potato pulp.
- Mash potato mixture to desired consistency, and season with salt and pepper to taste. Spoon potato mixture into potato shells.
- Top with mozzarella and pepperonis. Bake 20 minutes or until cheese melts. Serve with remaining pizza sauce, if desired.
Side Dish Ingredients
- 1 (12-oz) pkg broccoli florets
- 1 (16-oz) pkg carrots, cut into sticks
- 2 Tbsp olive oil
- 1 tsp Italian seasoning
Side Dish Instructions
- Preheat oven to 425°F. Toss together all ingredients on a lightly greased rimmed baking sheet. Spread in a single layer.
- Bake 20 minutes or until vegetables are browned and tender.
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