Photo of Pepperoni Pizza Potato Skins by WW

Pepperoni Pizza Potato Skins

Total Time
13 min
5 min
8 min
Our version of potato skins is like a classic baked, stuffed potato but with a much crispier outside. Toss on some chopped spinach, kale, or broccoli, if desired, and serve them up hot out of the oven for the best results. Pro tip: You need to make sure that the potatoes are cooled completely before slicing and scooping out the flesh, or you may have a hard time forming the skins. Thinly sliced, Italian-style cooked chicken sausage also makes for a tasty pizza topping; feel free to try it instead of pepperoni.


Cooking spray

1 spray(s)

Plain baked potato(es)

2 large, cooled completely, quartered lengthwise

Store-bought pizza sauce



2 oz, finely chopped

Part-skim mozzarella cheese

cup(s), shredded

Dried oregano

tsp, red pepper flakes or garlic, or to taste


  1. Preheat oven to 425ºF. Coat a baking sheet with cooking spray.
  2. Slice top half or two thirds of potato flesh off each potato quarter. (Reserve potato flesh for soup or mashed potatoes, if desired). Spoon about 2 teaspoons of pizza sauce over each potato wedge; sprinkle wedges with pepperoni and then with cheese.
  3. Carefully place potato skins on prepared baking sheet. Bake until cheese melts and potatoes are hot, about 6 to 8 minutes. Season to taste with oregano, red pepper flakes or garlic. Yields 2 potato skins per serving.