Loaded Hawaiian Pizza Potato Skins
Try this Loaded Hawaiian Pizza Potato Skins recipe, or contribute your own.
Try this Loaded Hawaiian Pizza Potato Skins recipe, or contribute your own.
- Carbohydrate 6.8793375 g
- Cholesterol 24.36 mg
- Fat 3.588375 g
- Fiber 2.01337503254414 g
- Protein 10.219125 g
- Saturated Fat 1.18337625 g
- Serving Size 1 1 Serving (133g)
- Sodium 881.992643229167 mg
- Sugar 4.86596246745586 g
- Trans Fat 0.23317875 g
- Calories 108 calories
Step-by-step
- Preheat oven to 400 degrees then line a baking sheet with foil and spray with nonstick spray. Pierce potatoes all over lightly with a fork then rub with a small amount of oil. Place on prepared baking sheet then bake for 45 minutes to an hour, or until a knife inserted into the center of the potato goes in easily. Let cool slightly.
- After potatoes are cool enough to handle but still warm, increase oven temperature to 450 degrees then slice potatoes in half lengthwise and scoop out flesh (save it for another use) leaving 1/4 along the insides. Mist or brush both sides of potatoes with oil then season insides generously with salt and pepper. Place skin side-up on baking sheet then bake for 5 minutes. Flip then bake for 5 more minutes.
- Fill each potato skin with 1 Tablespoon BBQ sauce then top with cheese, pineapple, and ham. Bake until cheese is melted, 5-7 minutes, then sprinkle with red onion and cilantro and serve.
Unlike a traditional flatbread pie, potato skins demand structural integrity to support heavy toppings without collapsing. Russet potatoes provide the ideal high-starch interior and thick skin necessary for this dual-cooking method. Piercing the tubers with a fork allows steam to escape during the initial 45-minute roast at 400 degrees, preventing moisture pockets that hinder crisping. Assessing doneness relies entirely on tactile feedback: slide a paring knife into the center, and if the blade encounters zero resistance, the interior is fully baked. Scooping out the flesh while the potatoes remain warm makes the process pliable, leaving a secure quarter-inch border along the shell edges. Brushing both exterior and interior surfaces with neutral oil before a secondary stint at 450 degrees ensures a shattering crunch rather than a limp bite.
Standard dairy mozzarella melts reliably under high heat, but plant-based shred alternatives can substitute seamlessly at a one-to-one ratio for dietary preferences.
