Baked Potato Pizza

Recently Kevin had a Baked Potato Pizza from one of our favorite gourmet pizza joints, and he raved about it. I was doubtful – potatoes on a pizza?—but agreed to give it a try. I loved it so much I just had to recreate it at home! The mashed potatoes are a creamy and comforting base for the gooey cheese, and the toppings are delicious with the potatoes. The broccoli provides crunchy texture and bright green color, while the bacon adds lots of flavor. This is a perfect, heartwarming supper on a chilly fall night. I guarantee it will change your mind about potatoes on pizza!

Baked Potato Pizza
A perfect comfort food on a chilly night!
Makes 1 large pizza

1 large prepared pizza crust, such as Boboli
1 cup mashed potatoes (recipe below)
1 cup shredded cheddar cheese
½ red onion, diced
1 tomato, seeded and chopped
¾ cup broccoli florets, large chop (about ½ a head)
4 strips bacon, cooked and crumbled
Grated Parmesan cheese
Extra virgin olive oil
Black pepper
Sour cream, for serving

Heat oven to 425 degrees. Spread mashed potatoes on pizza crust and top with shredded cheddar cheese. Add onion, tomato and broccoli. Cook for 30 minutes or until crust is crisp and pizza is golden brown. Remove from oven and immediately add bacon and Parmesan cheese. Top with black pepper, drizzle with olive oil, and serve with sour cream on the side.

Mashed Potatoes
Makes 1 cup

1 large russet potato, peeled
2 T butter
¼ cup half and half or cream
2 cloves garlic, minced
Kosher salt and black pepper

Chop potato into large cubes and place in a pot. Fill with cold water, cover, and heat on stove to boiling. Once boiling remove lid and cook for 15-20 minutes until fork tender. Drain and return to hot pan. Add cream, butter and garlic and use a potato masher or large fork to mash. Add more liquid if needed. Season well with salt and pepper.


Recipe by Sarah Lang

Nachos

To celebrate the first football Sunday of the year, Kevin and I had friends over to watch the games (his fave) and eat lots of delicious food (my fave!). One of the menu highlights was this big plate of nachos, warm from the oven with melted cheese and all the fixings. The key to good nachos is to make sure that each chip is evenly coated with cheese, which takes a little more time but is well worth the extra effort. Top the nachos with your favorite ingredients- I like onions, tomatoes, black olives and cilantro- and serve with sour cream, salsa and guacamole. This recipe is guaranteed to be a crowd pleaser. After all, who doesn't like nachos?!

Nachos
Hot and cheesy with all the fixings!
Serves 8

1 12 oz. bag good tortilla chips (I like Frontera)

1 1/2 8 oz. bags shredded cheddar cheese
1/2 red onion, diced
1 tomato, chopped
4 scallions, thinly sliced
1 small can sliced black olives
1/4 cup fresh cilantro, chopped

Heat oven broiler. On a large baking sheet arrange 1/3 of chips and individually sprinkle with cheese. (See picture.) Broil for 1-2 minutes until cheese is melted. Use a spatula to place on an oven-safe serving plate. Repeat with remaining chips until all are coated with cheese, using one 8 oz bag.

Turn off broiler and heat oven to 350 degrees. Top chips with remaining 4 oz. cheese, onion, tomato, scallions and olives and bake for 10 minutes. Sprinkle with cilantro and serve with salsa, guacamole and sour cream.

Recipe by Sarah Lang