Pantry Staples: Pizza Potatoes

Making batches of scalloped potato mix the other day was so I could try out this vintage recipe. Because it was so very late 1960’s going after the teen audience (the Boomers were always pandered to for sure, even when young, by advertisers). And it does taste all pizza like. It’s just one carb for another carb, eh? Not that I’d call it “spicy” like they do below. That’s the difference of a few decades 😉

It was actually pretty tasty at the end. I’d say it would serves 2-3 people max.

I knew it’d need more liquid than called for, so I upped it to 2 cups. As well, 4 ounces of pepperoni was far too much, I could see it was going to be too much as I weighed it out, and only used about 2.5 ounces, which was quite a bit. If I were to make it again, I would put the cheese on, then the pepperoni on top. I found that the cheese got very browned being on top. Still tasty, but not visually great.

Pizza Potatoes


  • 1 batch scalloped potato mix
  • 15-ounce can crushed tomatoes
  • 2 cups water
  • ¼ tsp oregano
  • 2-3 ounces uncured pepperoni slices
  • 4 ounces shredded mozzarella cheese


Heat oven to 400°. Add potato mix to a 1½ to 2 quart baking dish. (An 8″x8″ dish will work as well)

Add tomatoes, water and oregano to a small pot, bring to a boil.

Stir into the potatoes until the mix is well mixed.

Stir in half the pepperoni, and top with the rest. Sprinkle on the cheese.

Bake for 30 to 35 minutes (was well browned at 30).

Serves 4.