Pizza Lover’s Hasselback Potatoes

Summertime serves up heaping helpings of outdoor fun with appetites to match. Whether spending time at a campground or in your own backyard, Pizza Lover’s Hasselback Potatoes make a hearty one-pot meal that any hungry crew will be drooling to dig into. And, good news for the cook, it can all be fixed in the great outdoors with access to a grill or campfire plus large cast-iron skillet or Dutch oven. 

Putting a whole new spin on having a “slice” of pizza, this camping-friendly recipe is like a loaded supreme pie collided with a fancy, steakhouse spud. The amazing aftermath is cheesy, meaty, pizza veggie goodness layered between an accordion-sliced ‘taters that are simmering in homey marinara sauce.

Pizza Lover’s Hasselback Potatoes ingredients

Using potatoes as the foundation for a camping meal is just smart planning. Potatoes are inexpensive, they travel well, they don’t need refrigeration, and they are adored by most everyone.  Before embarking on a camping trip, I always prep other ingredients as much as possible and rely on convenience items as available – note the canned marinara sauce, pre-cooked sausage crumbles and veggies that I have washed, cut and stored in zip-top baggies for the cooler. I also stow away a bottle of Chunky Blue Cheese Dressing to add even more bold flavor to the top of this dish – and leftovers make a great sandwich spread and chip dip at the next day’s lunch!

Pro tip: When slicing the potatoes, set a pair of chopsticks, pencils or even those long fire-starter matches on each side of the spud. This acts as a cutting guard so that you don’t slice all the way down and completely sever the potato.

 When slicing the potatoes, set a pair of chopsticks, pencils or even those long fire-starter matches on each side of the spud.

After each potato has been sliced, carefully transfer to the appropriate cookware, brush with olive oil and season with salt and pepper

After each potato has been sliced, carefully transfer to the appropriate cookware, brush with olive oil and season with salt and pepper. A Dutch oven with lid works best for a live campfire and a large cast-iron skillet for the grill. If a lid not available, a tight seal with aluminum foil will suffice. After baking until tender (about an hour), the layers of potato are stuffed with slices of pepperoni and cheese. The space around the potatoes is filled with a chunky tomato marinara and sprinkled with sliced mushrooms and pre-cooked sausage crumbles (find name brand pouch on the shelf near pre-cooked bacon at market); everything goes back on the heat source and simmers for 15 more minutes or until hot!

Serve piled with chopped fresh spinach and blue cheese dressing! And, hurray, cleaning up afterward is easy – just one pot!

Serve piled with chopped fresh spinach and blue cheese dressing! And, hurray, cleaning up afterward is easy – just one pot!

Pizza Lover’s Hasselback Potatoes

Serves 6 | Finish in 1 hour 30 minutes
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Any way you slice it, Pizza Lover’s Hasselback Potatoes are a camping-friendly meal that delivers hearty, hunger-squashing goodness in a single pot – one dish dirtied means “easy clean-up” too! 

Ingredients

6 large Russet or Yukon Gold potatoes (about 8 – 10 ounces each)
2 tablespoons olive oil
Salt and pepper, to taste
5 ounces sliced pepperoni
12 ounces sliced provolone cheese
1 24-ounce can chunky marinara pasta sauce
1 (9.3-ounce) bag pre-cooked pork sausage crumbles
1 cup sliced white mushrooms
4 cups chopped fresh spinach
½ cup Chunky Blue Cheese Dressing by Litehouse Foods

Directions

Start campfire or grill to approximate 400 to 425 F degrees.

Wash and dry potatoes. Along each long side of the potato, lay a chopstick, pencil, twig or something to act as a cutting guard so that you don’t slice all the way through. Cutting crosswise, make approximate ¼” slices the entire length of potato, like an accordian.

Carefully transfer cut potatoes to large cast iron skillet or Dutch oven. Brush skins with olive oil and season with salt and pepper. Cover with lid or a tight seal of aluminum foil and stick in coals of fire or on grill (preferably with lid down) for approximately 60 minutes, or until potatoes are tender.

Remove from heat and carefully insert pepperoni and cheese slices (cut if needed) between layers. It’s okay if not all layers filled.

Gently pour or spoon marinara sauce around potatoes, without pouring over tops.

Sprinkle potatoes and sauce with slice mushrooms and pre-cooked sausage crumbles. Cover with foil or lid again and return to heat for additional 15 minutes or until everything heated through.

Remove and top with chopped fresh spinach and drizzle with blue cheese dressing.


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