Low Carb Potato Pizza Boats

45m
12
Easy

Ingredients

6 medium Mitolo Family Farms Low Carb Potatoes
1 tbsp extra virgin olive oil
120g pizza sauce
150g cooked supermarket roast chicken, skin removed and finely shredded
40g sliced pepperoni, roughly chopped
80g corn kernels
½ small red capsicum, finely diced
120g grated mozzarella
1 tsp dried oregano

Method

STEP 1

Preheat oven to 200°C fan-forced and line a large baking tray with baking paper.

STEP 2

Wash the potatoes well, leaving the thin skin on. Cut each potato in half lengthways.

STEP 3

Lightly coat the potatoes with olive oil and arrange cut-side down on the prepared tray. Roast for approximately 20 to 25 minutes, or until just tender.

STEP 4

Allow the potatoes to cool slightly until they’re comfortable to handle. Using a teaspoon, carefully scoop a small amount of potato from the centre of each half to create a shallow boat, being careful not to scoop all the way through to the skin.

STEP 5

Spread a little pizza sauce inside each potato boat.

STEP 6

Divide the shredded chicken, pepperoni, corn and capsicum evenly between the boats.

STEP 7

Top with grated mozzarella and sprinkle with dried oregano.

STEP 8

Return to the oven and bake for a further 8 to 10 minutes, or until the cheese is melted and golden.

STEP 9

Allow to cool slightly before serving, or cool completely before packing into lunchboxes.

Tip: Make them your own by swapping the toppings for your child’s favourite pizza toppings.

Don’t waste the potato: Freeze the potato scooped from the centres in an airtight container and save it to use in mashed potato, fritters or soups.

Estimated nutrition per serve, 2 boats

Per serve
Energy~1,260 kJ / 300 Cal
Protein~16.5g
Fat~12.1g
Saturated fat~5.5g
Carbohydrate~31.5g
Sugars~5.8g
Fibre~3.9g
Sodium~395m

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