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Pizza Potatoes

I’ve made these for my sons for years—like most kids, they love that tomato sauce-mozzarella synergy. But recently I’ve started sneaking in extra veggies. The kids still love these “pizzas.” Use leftover sauce on pasta the next day.

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I’ve made these for my sons for years—like most kids, they love that tomato sauce-mozzarella synergy. But recently I’ve started sneaking in extra veggies. The kids still love these “pizzas.” Use leftover sauce on pasta the next day.

Servings
SERVING

Ingredients

  • 4 medium-large baking potatoes
  • 1 1/2 to 2 cups small broccoli florets
  • 2 medium-sized carrots, thinly sliced
  • 1 16-oz. jar natural pizza sauce
  • 1 cup grated mozzarella or mozzarella-style nondairy cheese
  • Dried oregano, optional

Preparation

  1. Bake potatoes in microwave.
  2. Steam vegetables in one saucepan until just tender. Drain. Put in food processor with pizza sauce; purée until very smooth.
  3. Cut potatoes in half lengthwise; arrange face up in heat-proof dish. Fluff with fork; spoon on as much sauce as each will hold. Spread 1/8 cup cheese on each; add dash of oregano, if using. Microwave about 3 minutes, or until cheese melts.

Nutrition Information

  • Serving Size Serves 4
  • Calories 470
  • Carbohydrate Content 89 g
  • Cholesterol Content 15 mg
  • Fat Content 6 g
  • Fiber Content 11 g
  • Protein Content 17 g
  • Saturated Fat Content 3 g
  • Sodium Content 530 mg
  • Sugar Content 11 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g