HTEAC Does Dinner: Loaded Baked Potato Pizza

Josh and I were watching Food Network on Sunday, and they were showing the 2008 Pillsbury Bake-Off. One of the contestants being followed by FN was a woman making Loaded Baked Potato Pizza. The whole time she was saying how no one thought it would be good. Her own husband thought it sounded weird. Well, Josh had other opinions. Loaded baked potato + pizza... How could life get any better for him!?! So he convinced me to try it for dinner. We went out and bought the 3 groceries we didn't already have to make it. The whole thing came together in less than 15 minutes. It didn't take long to cook. Before I knew it, my mind was changed about this baked potato pizza idea. This stuff is great! Josh ate 3 pieces! I only had one... trying to save room for Pumpkin Cream Cheese Pie (recipe coming soon!). I even took a piece of leftover pizza to work today. Sooooo yummy! If you love loaded baked potatoes and pizza... even if you don't love pizza... TRY THIS! I swear you'll love it, unless you're on a diet (weirdo).

Recipe from FoodNetwork.com

Loaded Baked Potato Pizza
Serves 6

1 can (13.8 oz) Pillsbury(r) refrigerated classic pizza crust
1 medium white potato
1 tablespoon CRISCO(r) Pure Olive Oil (We used butter)
1/4 teaspoon salt
1/4 teaspoon pepper
1 box (10 oz) Green Giant(r) frozen broccoli and cheese sauce
2/3 cup sour cream
1 tablespoon ranch dressing
1 cup shredded Colby-Monterey Jack cheese blend (4 oz) (We used cheddar)
5 slices cooked bacon, coarsely chopped
1 small tomato, seeded, chopped (1/2 cup) (We omitted this... who eats tomatoes on their baked potato?)
2 medium green onions, chopped (2 tablespoons)

Directions
Heat oven to 375 degrees F. Spray large cookie sheet with CRISCO(r) Original No-Stick Cooking Spray (or butter). Unroll pizza crust dough on cookie sheet; press dough into 13x9-inch rectangle. Bake 10 to 13 minutes or until crust is light golden brown. Remove from oven; set aside.
Meanwhile, pierce potato with fork; place on microwavable paper towel in microwave oven. Microwave 4 to 5 minutes, turning once, until tender. Cover; let stand 5 minutes. When potato is cool enough to handle, peel potato and cut into 1/4-inch cubes (1 cup). In small bowl, mix potato, oil, salt and pepper; set aside.
Cook broccoli in microwave as directed on box. Empty from pouch into another small bowl to cool slightly; set aside.
In another small bowl, mix sour cream and ranch dressing. Spread mixture over pizza crust to within 1/2-inch of edges of crust. Sprinkle 1/2 cup of the cheese evenly over sour cream mixture. Sprinkle with bacon.
Spread broccoli mixture and potato mixture evenly over bacon. Sprinkle tomato, onions and remaining 1/2 cup cheese evenly over potato mixture.
Bake 15 to 22 minutes longer or until crust is golden brown and cheese is melted. Let stand 5 minutes before cutting. (We only baked it for 10 minutes longer, because the crust was getting too brown.)