Loaded Baked Potato Pizza

Preheat oven to 400 F.

Heat a large skillet over medium heat then add the bacon. Fry bacon slices until crisp on each side then remove from heat and set aside on a paper towel.

Bring a pot of water to a boil. Add the potatoes, reduce heat to a simmer and let the potatoes simmer for 15 minutes. After 15 minutes, check to make sure the potatoes are fork tender. If they aren’t give them another 5 minutes. When potatoes are tender remove them from the water, slice into fairly thin slices and set aside.

Mix the ranch seasoning, ricotta and sour cream in a bowl. Spread the ranch mixture over the top of the crusts, top with sliced onion, sliced potatoes and cheese. Bake pizzas for 20 minutes. Remove from oven and top with chopped bacon and green onions.

Note: I used Udi’s gluten-free pizza crust. This makes two medium size pizzas or one large pizza.