Recipe Box, Italian Party Bread and Pulled Pork Potato Skins

the Painted Apron

5 years ago

We had quite a Super Bowl spread last Sunday,

and I want to share two dishes that really stood out~

Italian Party Bread

And Pulled Pork Potato Skins

So good!

I can’t take credit for either of them,

they were HHjr’s creations

I didn’t even realize what he was doing until after they were assembled

so I don’t have any photos of the steps

DD and I were in charge of getting the bundt bread out of the pan

and onto a platter…

I must admit we did have some sticking issues, 😵

but were able to reassemble it for serving

To keep things safe

I recommend serving this with tongs

to grab and dunk the biscuit pieces

and small plates to put them on

Italian Party Bread

A biscuit bundt cake with all the flavors of an Italian meal. Small pieces are pulled off and dunked into warm marinara sauce for a tasty appetizer bite. This makes a great side dish for soup, salad, pasta or just about anything. Eliminate the meat if desired.

Course Appetizer

Cuisine American, Italian

Keyword biscuit bread, bundt cake bread, garlic bread, Italian bread, Marinara bread bake, party appetizer

Prep Time 15

Cook Time 40

Equipment

Bundt pan

Ingredients

2 cans refrigerated canned biscuit dough
1 1/2 cups pepperoni or salami slices quartered
1/3 cup olive oil
1/2 cups grated mozzarella cheese
1/2 cup grated sharp cheddar
1 cup freshly grated Parmesan cheese
1 tsp Italian seasoning
1/2 tsp garlic powder
1/2 tsp onion powder
2 cups Marinara sauce, divided
2 Tbsp finely grated Parmesan cheese for garnish

Instructions

Pre-heat oven to 350. Spray a 10-cup bundt pan with non-stick cooking spray
Cut biscuits into quarters
Put biscuit pieces into a large bowl with 1/2 cup marinara sauce, oil, pepperoni, mozzarella, cheddar, freshly grated Parmesan cheese, italian seasoning, garlic powder and onion powder.
Mix everything until all biscuits are coated with oil, cheeses, sauce and seasonings.
Place biscuit pieces in prepared bundt pan in an even layer
Bake in oven for 30 minutes and test for doneness with a long toothpick, or skewer. Return to oven for 5 minute intervals until done. Baking time is usually closer to 40 minutes, depending on oven. Cover top with foil if bread is getting too brown.
Let bread set for 10 minutes. Insert thin spatula between bread and pan to loosen. Turn bread out onto serving plate
Warm remaining marinara sauce and place into a small bowl that will fit in the center of bread. Sprinkle sauce with finely grated Parmesan and basil if desired. Place bowl into center of bread for serving.
Provide tongs and plates fro serving

Notes

This is a great side dish for soup, salad, pasta, or any meal that goes with bread or potatoes. Eliminate the salami or pepperoni to lighten it up or make it vegetarian if desired.

The potato skins are actually the top of the potato

There are several ways to cut potatoes for potato skins

You can cut off the top and bottom horizontally,

using the top and bottom for potato skins

and cut the middle slice into french fries

Or you can cut in simply in half

for 2 larger and deeper potato skins~

Or you can take a small slice off the very top,

which is what he likes to do,

and use the large bottom part for twice baked potatoes

and the small slice for potato skins

HHjr and his boys love potatoes so he makes twice baked potatoes often,

and freezes the potato tops filled with a little of the twice baked mixture

He had a ziplock bag full of these skins in the freezer

and cooked a pork butt to top them

The cheesy potato skins are topped with a little pulled pork,

a drizzle of BBQ sauce, and baked in the oven until hot

This smaller size skin is perfect for appetizer servings

Pulled Pork Potato Skins

Make these small for appetizer or large for a meal

Course Appetizer, Main Course

Cuisine American, Southern

Keyword appetizer, BBQ pork potato skins, potato skins, pulled pork, stuffed potatoes

Prep Time 15

Cook Time 30

baking potatoes 1

Ingredients

baking potatoes*
sour cream
butter
grated sharp cheddar
cooked pork butt, shredded
BBQ sauce

Instructions

Wash potatoes, prick and bake at 400 degrees until done. Let cool slightly
Cut a small slice off the top of the potato. Scoop out the bottom of the potato, putting the potato insides into a mixing bowl and reserving the potato shells and top slices.
Combine the hot potato insides with butter and sour cream until it is the consistency of mashed potatoes and then stir in cheese.
Spread a little on the reserved top slices and then stuff the remaining potatoes with mashed mixture.
Refrigerate or freeze the large stuffed potatoes to serve as a side for a future meal
Top the small potato skins with pulled pork and a drizzle of BBQ sauce and put in a baking dish. Potatoes and be refrigerated at this point for baking later if desired.
Bake for 30 minutes or until heated through.

Notes

*this recipe is written for large baking potatoes

You can use smaller baking potatoes if desired, and cut them in half. Prepare the filling as above and only partially fill potatoes, and then top with pulled pork and sauce. Reserve the remaining potato mixture to serve as a side dish for another meal.