Meatball Marinara “Pizza Potato”

Prep Time: 15 minutes

Cook Time: 55–70 minutes

Total Time: 1 hour 10–25 minutes

Servings: 4 loaded potatoes

Ingredients:

4 large russet potatoes

2 tablespoons olive oil

1 teaspoon salt

½ teaspoon black pepper

350 g cooked meatballs

2 cups (480 ml) marinara sauce

1 teaspoon dried Italian seasoning

1 clove garlic, minced (optional)

1½ cups (150 g) shredded mozzarella

¼ cup (25 g) grated Parmesan

¼ cup mini pepperoni slices (optional)

1 teaspoon dried oregano

½ teaspoon red pepper flakes (optional)

Fresh basil or parsley, for garnish

2 tablespoons butter (optional)

¼ cup (60 ml) cream or milk (optional)

Instructions:

Bake pricked, oiled, and seasoned potatoes at 400°F (200°C) for 45–60 minutes until tender and skins are crisp.

Simmer meatballs with marinara, Italian seasoning, and garlic for 10–15 minutes until hot and slightly thickened.

Split baked potatoes, fluff the insides with a fork, and mix in butter and cream if desired.

Spoon marinara into each potato, nestle in meatballs, and top with a little extra sauce.

Sprinkle with mozzarella, Parmesan, pepperoni (if using), oregano, and red pepper flakes.

Bake 8–10 minutes until cheese is melted and golden in spots. Garnish with fresh herbs and serve.

Nutrition (Calories)Approx. 500–650 calories per loaded potato, depending on meatballs, cheese, and extras used. Best for a hearty main course, casual entertaining, or game day comfort food.

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Prep Time 15

Cook Time 1 10

Total Time 1 25

Servings: 4

Course: Appetizer

Cuisine: American

Calories: 647

Notes

Pro Tip:
Choose smaller meatballs so they nestle neatly into the potatoes and you get a bit of everything—sauce, cheese, and potato—in each bite.