When you’re craving pizza night but also want to keep things lighter and more balanced, these High-Protein Pizza Bowls with Russet Potatoes are the perfect solution. By swapping out the crust for hearty, oven-roasted potatoes from Green Giant™ Fresh Potatoes & Onions, you get all the flavors of your favorite pie with a nutritious twist.

Russet potatoes provide a naturally satisfying base—crispy on the outside, fluffy on the inside, and packed with essential vitamins and minerals. Topped with lean protein, fresh vegetables, your favorite marinara sauce, and a sprinkle of cheese, these bowls are a filling and wholesome way to fuel your day. Whether you’re looking for a quick weeknight dinner or a fun, customizable option for family pizza night, this recipe checks all the boxes.

Another bonus? These bowls are easy to prep ahead. Roast the potatoes, veggies, and meat in advance, then layer on your favorite toppings when you’re ready to eat. Everyone can build their own bowl with toppings like turkey, pepperoni, grilled chicken, or sautйed mushrooms, making it a great meal for families or gatherings.

With the trusted quality of Green Giant™ Fresh Potatoes & Onions, you can feel confident that your meal starts with fresh, farm-grown produce. These pizza bowls prove that eating healthier doesn’t mean sacrificing flavor—you still get that melty, savory, pizza goodness while sneaking in an extra serving of vegetables.

Pair these with a crisp side salad for a complete meal, or enjoy one on its own for a high-protein, comforting dinner. Once you try them, you’ll wonder why pizza night ever needed a crust.

• 4 cups Green Giant™ Fresh russet potatoes, scrubbed and cubed
• 1 lb lean ground beef
• cooking spray
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt & black pepper, to taste
• 1 cup low-fat cottage cheese
• 11/2 cups marinara sauce
• 2 cups diced bell peppers (any color)
• 2 cups diced onions
• 1 cup sliced mushrooms
• 1 cup shredded mozzarella
• 1/4 cup grated Parmesan
• Optional toppings: sliced olives, red pepper flakes, fresh basil

1. Preheat oven to 400°F. Lightly oil 4 oven-safe bowls/ramekins (or a small baking dish).
2. Par-cook the potatoes by tossing cubed russets with cooking spray, a pinch of salt & pepper. Microwave 5–6 minutes (stir halfway) or roast on a sheet pan 10–12 minutes until just tender.
3. Heat 1/2 Tbsp olive oil in a skillet over medium-high and saute veggies. Remove from the pan and set aside. In the same pan, add ground beef, Italian seasoning, garlic powder, onion powder, salt & pepper. Cook, breaking up, until browned and cooked through, 5–7 minutes.
4. Assemble bowls: Add some marinara sauce to the bottom of each oven-safe bowl and layer with cooked potatoes, cottage cheese, meat, then veggies. Sprinkle with mozzarella and Parmesan.
5. Bake 15–20 minutes until bubbly and lightly browned.
6. Finish & serve: Top with olives, red pepper flakes, and fresh basil if using.

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