Pizza Potatoes over Sauteed Spinach

May 7, 2012 at 5:59 pm 7 comments

Welcome to Pizza Week here at Natural Noshing!

Let me start by saying pizza is an incredible food. Throwing calories out the window, I could eat pizza everyday and not get sick of it. It must have something to do with the cheesy, melty goodness covering a variety of toppings on top of a layer of carbs that makes pizza my ultimate comfort food.

That being said, I wanted to dedicate the next several posts to alternative, gluten free and pizza-inspired creations. I repeat…these are alternative pizza inspired recipes…you know I can’t stay in the box for long 🙂

First up this week are my pizza potatoes that are served over a bed of sauteed garlic spinach…I had to sneak more veggies in there somehow. The only way I used to eat baked potatoes was slathered in ketchup…times have changed as this recipe won me over. I’d like to think of this dish as a more sophisticated and flavor-packed version 🙂

This easy recipe can be adapted with the toppings of your choice. I included the veggies I had on hand — mushrooms and bell peppers — but your favorite toppings can be added if desired. If you wanted to add a bit more protein, add in crumbled sausage or pepperoni, or a vegetarian substitute.

Pizza Potatoes over Sauteed Spinach


2 medium yellow or russet potatoes, scrubbed well (organic is best)
2 garlic cloves, minced
2 tsp italian seasoning
1/4 tsp fennel seed
sea salt to taste
a few shakes of crushed red pepper
drizzle of extra virgin olive oil (coconut oil or butter can be subbed)
1/3 cup mushrooms, diced (about 3 mushrooms)
1/3 cup white, red or yellow onion, diced
1/2 small red bell pepper, diced
2/3 cup marinara sauce
1/3 cup shredded cheese (I used an italian blend, dairy free shreds can be used too)
4-5 cups of spinach + a drizzle of olive oil/coconut oil/butter (optional)


1. Preheat oven to 400F.  Pierce potatoes with a fork several times and bake for one hour or until tender.
2. Remove from the oven, cut each potato in half and let cool for 10 minutes while you prepare the filling.
3. In a medium skillet, heat a drizzle of olive oil over medium heat. Add half of the garlic to the pan, along with the seasoning, fennel seeds and crushed red pepper and saute for 30 seconds until fragrant.
4. Add in onions, mushrooms and bell pepper and cook for about 5-6 minutes until onion is transculent and cooked through. Remove from heat and set aside.
5. With a spoon, carefully scoop out most of the potato into a bowl and mash with a fork. Take care to leave enough potato in the skin so the shells stay together. Mix the veggies and 1/4 cup marinara with the mashed potatoes and divide the mixture evenly and spoon into the shells.
6. Pour remaining marinara sauce over the four stuffed potatoes, top with shredded cheese and cook for about 8 minutes or until cheese is bubbly.
7. (Optional for extra veggies) Meanwhile, add a small drizzle of olive oil in the same skillet (no need to wash) over medium heat. Add spinach and garlic and saute for a few minutes until wilted. Season with salt and pepper and serve as a bed under the potatoes and enjoy!

Other related recipes that might be of interest are:

Butternut, Caramelized Onion, Goat Cheese Pizza with a Grain-Free Crust
Sausage Pumpkin Pizza
Italian Breakfast Pizza
Wild Rice Pizza Crust 
Vegan savory pizza donuts 

Entry filed under: Gluten Free, Lunch, Main Dish, Refined Sugar Free, Vegetarian. Tags: , , , , , , , .

Bite-Size Peanut Butter Layer Cups (No-Bake, Grain-Free) Kickin’ Veggie and Red Pepper Hummus Pizza with a Cauliflower Crust

7 Comments Add your own

  • 1. Shira  |  May 7, 2012 at 6:12 pm

    Pizza week? Did you say pizza week? I think I’ll just leave this tab open all week, kay? This looks so good..I adore potatoes and you, my dear, are totally brilliant! Love this!

  • 2. Danielle Elliott  |  May 7, 2012 at 6:32 pm

    Look gooooood. Looks like comfort food. I’m going to be trying this recipe! Thanks, Nora!

  • 3. lightlycrunchy  |  May 7, 2012 at 6:41 pm

    Great idea for dinner tomorrow at my place! Everything is already on hand, too. Perfect.

  • 4. Heatehr  |  May 8, 2012 at 10:52 am

    Oh wow these are so much fun! I love the addition of spinach, it always makes me feel better to have a little something green on my plate 🙂

  • 5. Erin @ Texanerin Baking  |  May 11, 2012 at 4:45 am

    Pizza week! How did I miss pizza week!

    You know I hate spinach but this is a very pretty dish. It’s so Italian flag looking. 🙂

  • […] Roasted Cauliflower and Chickpea Salad, Collard Greens with Sunflower Seeds and Raisins Salad, and Pizza Potatoes over SautĂ©ed Spinach. But since I had a batch of cooked black beans tucked into the freezer, I ended up with this […]

  • 7. SRC: Pumpkin and Sausage Pizza | The Pajama Chef  |  October 16, 2016 at 10:01 pm

    […] a pizza mood when recipe choosing because I loved the sound of anything and everything pizza–Pizza Potatoes! Pizza Quinoa Casserole! And lastly… the winner… Sausage and Pumpkin […]


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