Saturday, November 23, 2013

Loaded Potato Pizza

Ahh...  Saturday.  The day I can wake up, drink coffee, browse Pinterest and binge on the Food Network.  That's my idea of a perfect morning and it's exactly what you will find me doing most Saturday mornings from the comfort of my bed.  I normally use this time to plan my menu for the week and make my grocery list.  There is something that I find oddly therapeutic about this.  I know.  I'm weird.  You don't need to tell me.

Before I bought this house I lived in a wonderful (for the most part) apartment complex.  The neighbors would grill together on the weekends during the summer after long days spent by the pool.  Let me tell you, we ate very well.  There were some amazing cooks around that joint.  We had rib cook off's, 4th of July parties, going away parties, birthday parties-- You get it.  We had no issues finding reasons to eat.  I made a dear friend at that apartment complex named Kim and frankly I've done a lousy job of maintaining that friendship so I invited her and her daughter over for lunch.  I love cooking for Kim and Sarah because they've never disliked anything I've made.  Plus it's always nice to catch up on the old 'hood.

I was racking my brain for lunch ideas for the visit and all I could think about was ranch dressing.  Obviously whatever I ended up making would somehow involve this creamy deliciousness.  After staring off into space for a while it finally hit me!  Loaded Potato Pizza!

There are a couple of pizza joints around Lexington that have this specialty pie.  I don't know who originally invented it but it is genius!  I know this particular recipe seems to be quite involved but trust me.  It's totally worth it. Soooo here's my take on the Loaded Potato Pizza!

Loaded Potato Pizza


1 pre-made pizza crust (I prefer thin for this one)
1 Russet or Idaho potato, baked and sliced
3 tablespoons butter
2 cloves of garlic, finely chopped
1 1/2 cups of cheddar cheese (Feel free to use more and pile it on)
2 green onions, chopped
Ranch dressing (my recipe below or use your favorite store bought)
Olive oil

On a baking sheet, bake the potato in a 375 degree oven for 45 minutes to one hour or until fork tender.  Before baking I rub the potato with olive oil and sprinkle with salt.  Remove from oven and allow to cool before slicing.
Melt the butter with the garlic in a small sauce pan. Once butter is melted, remove from heat.  Liberally brush the garlic butter onto the pizza crust of your choice. Layer the sliced potato on the crust and brush again with the butter and garlic.  Top with cheese and half of the green onion.  Bake according to crust directions.  In this case 425 degrees for 7-10 minutes.
Remove from oven and sprinkle with remaining green onions.  You could even add bacon if your heart desires.  Drizzle with ranch dressing (recipe below).

There is just something about a piping hot baked potato fresh from the oven covered in salt that appeals to my senses.  Plus I just really liked this picture for some reason.

Ranch Dressing


1 1/4 cups sour cream
2 heaping tablespoons mayonnaise
1/4 cup buttermilk
1 teaspoon worchestershire
1/4 teaspoon salt
1 1/2 teaspoon garlic powder
2 teaspoons dried dill
1 green onion, finely chopped
Cracked black pepper

Mix sour cream, mayo and buttermilk in a bowl.  If you prefer your dressing thinner add more buttermilk.  Once you have reached your desired consistency add the remaining ingredients and mix well.  Let sit in the refrigerator for at least an hour for all the flavors to combine.

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