Brendan's Irish Potato Pizza Recipe
"Hand-dug potato skins topped with crumbled bacon, three cheese blend, mushrooms, red peppers, diced tomatoes and scallions. With our original creamy dipping sauce.
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Ingredients
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Potato Skins
Toppings
Creamy Dipping Sauce
Method
Prepare Potato Skins
- 1
Preheat your oven to 400°F (200°C).
- 2
Scrub the Russet potatoes under cold running water until clean. Pat them dry with a kitchen towel.
- 3
Prick each potato several times with a fork to allow steam to escape while baking.
- 4
- 5
Place the potatoes on a baking sheet and bake in the preheated oven for 45-60 minutes, or until tender when pierced with a fork.
- 6
Once baked, remove the potatoes from the oven and let them cool slightly. Cut each potato in half lengthwise and scoop out some of the flesh, leaving about 1/4 inch of potato around the skin.
Assemble Pizza
- 7
Preheat the oven to 425°F (220°C).
- 8
Arrange the scooped-out potato halves on a baking sheet, cut side up.
- 9
Sprinkle crumbled bacon evenly over each potato skin.
- 10
Top with the three cheese blend, distributing it evenly over the bacon.
- 11
Add sliced mushrooms, diced red bell pepper, and diced tomatoes on top of the cheese.
- 12
Bake in the oven for 15-20 minutes, or until the cheese is melted and bubbly.
- 13
Remove from oven and sprinkle with chopped scallions before serving.
Make Creamy Dipping Sauce
- 14
In a medium bowl, combine sour cream and mayonnaise.
- 15
Add garlic powder, Dijon mustard, salt, and black pepper to the mixture.
- 16
Stir until well combined. Finally, fold in the chopped chives.
- 17
Refrigerate the sauce for at least 30 minutes before serving to allow the flavors to meld.
