Loaded Baked Potato Pizza

There are no good words to describe how absolutely delicious this pizza is. It should almost be illegal...almost, but I really want to make it again so let's not go there. The idea came to me from a friend of mine who is just as obsessed with potatoes as I am. She couldn’t stop gushing about this baked potato pizza she had at a restaurant, so I made sure to get all the details from her to make my own gluten-free version. 

I used Udi’s Pizza Crust for this, and I have to say, it’s the best pre-made pizza crust I have tried yet! The crust had been frozen for a month or so, and I was able to put my toppings on it and bake it with no problem. It was slightly crunchy and had great flavor. 

Loaded Baked Potato Pizza

You will need:

1-2 medium-sized potatoes

1 Udi’s pizza crust (or 2 if you want to double the other ingredients for 2 pizzas)

3-4 tablespoons Kraft ranch dressing

2-3 slices bacon (crumbled)

Shredded Colby-Jack Cheese

Shredded Cheddar Cheese

Preheat oven to 375F. Grease a 9x13 inch baking sheet.

1) Cut potato(es) into thin round slices and arrange on greased baking sheet. Bake for 10-15 minutes or until slightly tender. To test, pierce potato slices with a fork, if done fork will pierce potatoes with little resistance.

2) Meanwhile, place pizza crust on a non-stick pizza pan (or other non-stick baking sheet). Spread ranch dressing evenly over top of crust. Arrange baked potato slices evenly over crust. Top with bacon and cheese to your preference. I like a lot of cheese so I used about 3/4 cup of each.

3) Bake for 8-10 minutes, or until cheese is melted and bubbly.

Serve with sour cream and enjoy!