Loaded baked potato pizza combines the world’s best flavors – potato, cheese, and bacon! Plus you’ll love this crispy deep-dish pizza because it’s made in a cast-iron skillet!
I love nothing more than sitting down to a big pizza all. to. myself.
I mean, I’ll share if necessary but I’m a huge pizza lover.
Especially when that pizza is loaded baked potato pizza!
For this pizza instead of going thinner crust, I went full-on deep-dish in a cast-iron skillet.
It gets the most heavenly crispy crust that pairs perfectly with all the flavors of a loaded baked potato.
Trust me, if you love baked potatoes and all the delicious toppings this pizza has your name written all over it. It’s creamy, salty, and topped with lots of melty cheese.
Potato pizza is all the rage in Connecticut but now you can make it at home for half the cost!
What is the best potato to use for pizza?
My personal favorites are thinly sliced red potatoes or yellow/gold potatoes.
They tend to hold their shape well and hold up well on the pizza.
However, I think you could easily use sweet potatoes in place of white potatoes if you’re not a fan.
I have not used russet for this recipe but I think they are a bit too large for this pizza. You want smaller sized rounds so you’re getting that potato flavor but evenly distributed throughout the bites.
Love this loaded baked potato pizza?
Try a few of my other delicious pizza recipes!
- Smoked Mozzarella Pizza
- Asparagus Mushroom Burrata Pizza
- Sausage Broccoli Rabe Skillet Pizza
- Baked Supreme Pizza Sliders
- Smoked Mozzarella BBQ Chicken French Bread Pizza
- Fig Caramelized Onion Pizza
- Grilled Chicken Sausage Pizza
- 1/4 cup olive oil
- 1 pound pizza dough, room temperature
- 4 small red potatoes, boiled and sliced
- 6 ounces sour cream
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 6 strips bacon, diced
- 1-1/2 cup sharp cheddar cheese
- 1/4 cup sliced green onions, green parts only
- Add olive oil to a 12-inch cast-iron skillet and place dough into the skillet.
- Using your fingertips spread the dough as close to the edge as possible. It will shrink slightly back but you should have no more than 1/2 space between the dough and the pan.
- In a small pot add potatoes and cover with cold water.
- Cook until just fork-tender.
- Drain and let cool.
- Once cool slice into 1/4 inch slices.
- In a small skillet add diced bacon and cook until just slightly crisp. Do not fully crisp because it will also cook while in the oven. Drain the bacon on a paper towel.
- Preheat oven to 425 degrees F.
- In a small bowl mix together sour cream, garlic powder, black pepper, and Italian seasoning, set aside.
- Spread sour cream mixture over the dough leaving a 1/2 inch crust.
- Top with 1 cup cheese, sliced potatoes, and bacon. Top with remaining 1/2 cup cheese.
- Bake for about 15-18 minutes until the dough is fully cooked and the top is melted and browned. You can check the doneness of the dough by slightly lifting the underside of the pizza out of the pan with a spatula. The underside of the crust will be a deep golden brown.
- Once fully cooked remove from the oven, sprinkle with green onions, and let sit for 5 minutes before you remove the pizza from the pan.
If you opt to make this a larger thin crust pizza bump the sour cream up to 8 ounces and do not use the olive oil with the dough.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1164Total Fat: 72gSaturated Fat: 31gTrans Fat: 2gUnsaturated Fat: 33gCholesterol: 154mgSodium: 1459mgCarbohydrates: 84gFiber: 5gSugar: 6gProtein: 45g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.