This is a revamped recipe from our Russet Recipe Rescue Contest, originally submitted by Tracy Murphy.
3 medium Idaho® potatoes
3 slices bacon
7 to 8 oz whole wheat pizza dough (½ ball)
¼ teaspoon garlic powder
¼ teaspoon dried Italian seasoning
¼ cup light sour cream
¼ cup light ranch dressing
3 green onions, chopped
1 cup cooked broccoli florets
½ cup shredded part-skim mozzarella cheese
½ cup shredded cheddar cheese
Preheat oven to 450°F (230°C). Scrub and dry potatoes, then pierce several times with a fork and place onto a baking sheet. Bake until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven, cool, peel, and crumble.
Reduce oven heat to 400°F (205°C). Lightly grease a pizza pan.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain well on paper towels; crumble.
Shape dough into a flat circle and place on pizza pan. Build up edges slightly. Bake until crust is firm and begins to brown, 5 to 6 minutes.
Meanwhile, combine sour cream and ranch dressing in a small bowl. Toss potatoes with garlic powder and Italian seasoning in a large bowl.
Remove crust from oven and spread with sour cream mixture. Top with potato mixture, bacon, green onions, and cheeses.
Bake until cheese is melted and lightly browned, 15 to 20 minutes. Let stand 5 minutes before cutting into 6 slices.