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Twice Baked Potato Pizza

Twice Baked Potato Pizza




1 (12-inch) pizza


45 minutes


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  • 1-3/4 to 2-1/4 cups all-purpose flour
  • 1 (2-1/4 tsp.) envelope Fleischmann's® Pizza Yeast OR Fleischmann's® Quick Rise Yeast
  • 1-1/2 teaspoons sugar
  • 3/4 teaspoon salt
  • 2/3 cup very warm water (120 to 130°F)*
  • 3 tablespoons Mazola® Canola, Corn OR Vegetable Oil


  • 3 potatoes, baked, cooled and sliced into 1/4-inch slices
  • 3/4 cup sour cream
  • 2 teaspoons parsley
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black fine grind pepper
  • 2 cups (8 ounces or 250g) shredded co-Jack cheese
  • 6 slices cooked bacon, crumbled
  • 1/2 cup chopped green onions



  1. Preheat oven to 425°F.
  2. Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute.
  3. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. (If using Quick Rise Yeast, cover with a towel and let dough rest for 10 minutes before proceeding to next step.)
  4. Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. to make individual pizzas, pat dough into four 6-inch rounds. Place on two greased baking sheets. Form a rim by pinching the edge of the dough.
  5. Layer potatoes on crust. Combine sour cream, parsley, garlic powder and black pepper in small bowl; spread over potatoes. Sprinkle with cheese and bacon; top with green onions.
  6. Bake on lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned.

*If you don't have a thermometer, water should feel very warm to the touch.

**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you. Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.


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