Did you know that potato skins contain more nutrients than potato flesh?

Prep time
25 mins
Cook time
15 mins
16 mini pizzas


  • 8 baby potatoes (try chat, new or salad potatoes)
  • 2 tbsp olive oil
  • ½ cup Community Co Tomato & Garlic Pasta Sauce*
  • 1 cup Community Co Shredded Mozzarella*
  • 2 tbsp fresh basil, chopped

How to make:

  1. Preheat oven to 220°C.
  2. Place potatoes in a large pan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender.
  3. Allow the potatoes to cool before cutting each one in half. Use a teaspoon to scoop the filling out, leaving a thin layer of potato (save the potato flesh to make mashed potato!)
  4. Place the potatoes on a baking tray, skin side up.
  5. Brush with olive oil then sprinkle with a pinch of salt.
  6. Bake skins for 10 minutes or until the skin is browned and a bit crispy.
  7. Turn the grill on.
  8. Flip the potato skins over so the bowl side is facing up. Fill each potato skin with about 1½ tsp of pizza sauce, then top with grated cheese and a sprinkle of fresh basil.
  9. Place potato skins under the grill for 3 to 5 minutes until the cheese is melted. Serve immediately.


*Community Co products proudly at home at IGA.
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