Loaded Hawaiian Pizza Potato Skins are a fun twist on pizza and potato skins. The perfect gluten-free combo!
All hail the holiday ham, amiright?
On another note Ben has banned me from saying amiright on account of my over usage of the phrase. Not cool. Free speech…amiright? On another note, we went to a new(er) craft cocktail bar in town, Roca, this weekend and I got a house-infused fig-bourbon Manhattan served with bar-side bruleed candied bacon. Now that was all kinds of right. Just had to tell the world about that one.
Anyway, ham! If we’re being honest, I don’t get overly excited about turkey at Thanksgiving. Don’t get me wrong, a slice of turkey drowning in gravy is good, but salty, thick-cut Christmas ham is DIVINE. I adore ham and the leftovers after the big feast are perfect for popping into dishes like Chicken Cordon Bleu Mac and Cheese, Mini Ham and Cheese Quinoa Cups, Lighter Scalloped Potatoes, and Loaded Hawaiian Pizza Potato Skins!
Last summer Ben went on a meat smoking bender where he basically kept trying to outdo himself in terms of outrageous meaty creations. He peaked at pineapple and cheese stuffed sausage wrapped in bacon. It was a ridiculously delicious Hawaiian pizza-inspired masterpiece. We both love the combination of pineapple, pork, and cheese which is why we’re both loving these awesome potato skins which are a great way to use up leftover holiday ham later this week!
Oven-roasted potatoes are scooped out then loaded with toppings you’d usually find on a Hawaiian pizza – BBQ sauce, freshly shredded mozzarella cheese, sweet pineapple, red onions, and chopped cilantro. These are soooo good! My little brother was over when I made them and I think he had five in one sitting.
I’ll show you the time and temperature to roast the potatoes at to make sure the skins come out firm and crunchy – perfect for standing up to a pile of yummy toppings. The sweetness from the BBQ sauce and pineapple, mixed with melty cheese, fresh cilantro, and spicy red onions is a match made in Hawaiian pizza heaven!
Start by baking 4 medium-sized potatoes. Give ‘em a good scrub, both under water then in a towel, then pierce each potato all over lightly with a fork and rub with a bit of grapeseed or vegetable oil. Bake at 400 degrees for 45 minutes to an hour, or until you can easily insert a knife into the center.
Once the potatoes are baked and cool enough to handle, turn the oven up to 450 degrees then scoop out the insides leaving 1/4″ around the peel. Save the extra potoates to mash or give to your toddler to hurl onto the floor. Only sweet potatoes for my fellow, apparently!
Next, brush or mist both sides of the potato skins with oil, season the inside liberally with salt and pepper, then bake for 5 minutes skin side up, and then 5 more minutes skin side down.
Time to load the skins with Hawaiian pizza ingredients! Spoon 1 Tablespoon BBQ sauce into the bottoms then top with shredded mozzarella cheese, pineapple tidbits (canned in 100% juice is just fine,) and cubed ham.
Bake the skins until the cheese has melted, 5-7 more minutes, then top with chopped red onion and fresh cilantro. Extra BBQ sauce on the side for dipping, if you please, then dig in!
Loaded Hawaiian Pizza Potato Skins
Loaded Hawaiian Pizza Potato Skins are a fun twist on pizza and potato skins. The perfect combo!
- 4 medium-sized potatoes (I used russets)
- grapeseed or vegetable oil
- salt and pepper
- 1/2 cup BBQ sauce
- 8oz freshly shredded mozzarella cheese
- 8oz can pineapple tidbits, well drained
- 3/4 cup diced ham
- 1/4 cup minced red onion
- 1/4 cup lightly packed fresh cilantro, chopped
- 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.
- Make sure the potatoes are all the same size so they bake evenly and in the same amount of time.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Sometimes Ben likes a little spice with his Hawaiian pizza. If you agree then thinly sliced fresh jalapeno would make an excellent addition with the ham, pineapple, and cheese. Either way, enjoy!