Just when you think stuffed potatoes cannot get any better…we bring you these Pizza Hasselback Potatoes! This recipe takes stuffed potatoes to a whole new—might we say indulgent—level. Prebaked potatoes are stuffed with salami, and topped with tomato sauce, and baked. Once baked the potato becomes crispy, and the cheese melts and gets super stretchy—exactly what you’d expect from a pizza. It’s like having the best of both worlds with a single bite.
The recipe is easy to modify too, so make sure you check out our tips below. Serve the Pizza Hasselback Potatoes as a side, a starter, or even just as a meal by itself. This might just become a new favorite on your dinner table!
Potatoes – use any large potatoes for this recipe. If you prefer, you can also use sweet potatoes.
Olive oil – this is used to prevent the potatoes from drying out, it also helps the seasoning to stick.
Seasoning – we used a simple seasoning of salt and pepper, but you can add any seasoning you like. Try smoked paprika, dried oregano, or Old Bay seasoning.
Salami – you can use salami, pepperoni, ham, or even bacon.
Cheese – we used mozzarella cheese, but you can also use any other cheese that will melt well (like Swiss or Gruyere).
Tomato sauce – make your own, or use a store-bought pizza sauce, or marinara sauce.
Fresh herbs – finish off with a sprinkle with fresh chopped basil or parsley.
Scrub the potatoes clean with a vegetable brush, but keep the skin on. Place the potato on two chopsticks, and then make slits in the potato, making sure not to cut through completely (the chopsticks will help with this).
Cover the potatoes with olive oil, and season generously with salt and pepper. Bake for one hour until the potatoes are cooked through. Then add the salami, tomato sauce, and cheese, and bake for another 10 minutes. Serve with fresh herbs.
If you are short on time, you can prebake the potatoes in the microwave. Simply place the potatoes on a plate, cover, and microwave for 3 minutes per potato.
Make sure the slits are equally spaced to ensure even cooking.
Store leftover Pizza Hasselback Potatoes in the fridge (in an airtight container) for up to 3 days. Reheat in the oven for about 15 minutes.
Place a clean potato between two wooden tablespoons. Using a sharp knife, make cuts in potatoes about 2/3 way through.
Rub potatoes with olive oil, a generous amount of salt and pepper.
Bake for 1 hour at 180°C/350°F.
Add a slice of salami to every slit.
Top with tomato sauce.
Sprinkle it with mozzarella cheese.
Bake at the same temperature for 10 minutes more. Serve with chopped fresh basil.
Make these into bite-sized appetizers by using baby potatoes!