Prep 25 mins
Cook 0 mins
If your prepared alfredo sauce already has garlic in it, then omit the garlic powder. Prep time does not include baking the potatoes. This recipe may be doubled if desired. My Alfredo sauce #164953 works great with this recipe!
- 2 large russet potatoes
- 3⁄4 cup prepared alfredo sauce
- 1⁄2 teaspoon garlic powder
- 1 pinch dried thyme
- 1 large green onion, finely chopped
- 1⁄2 cup old cheddar cheese, shredded
- 1⁄2 cup mozzarella cheese, shredded
- salt and black pepper
- 1 cup old shredded cheddar cheese (or to taste)
- Bake the potatoes until fork-tender (about 1 hour) allow the potatoes to cool enough to handle.
- In a bowl combine the alfredo, garlic powder (if using) salt and pepper and a pinch of dryed thyme.
- Add in about 1/2 cup cheddar cheese, 1/2 cup mozzarella cheese and finely chopped green onion; mix to combine.
- When the potatoes are cool enough to handle, slice the two potatoes in half (making 4 halves).
- Carefully scoop out the pulp from each half, then add to the alfredo/cheese mixture; mix until smooth.
- Stuff the mixture evenly between the four halves.
- Sprinkle the tops with grated cheddar cheese.
- Place on a baking sheet and bake at 350 degrees until the cheese has melted (or place in the microwave).
I am only giving this 3 stars because it was not to our tastes. It was far too rich and had too much cheese. (I can't believe I typed too much cheese, I love cheese) If you love really rich cheesy dishes, this is for you. We love twice-baked potatoes, though. They were easy to prepare and baked nicely. I won't be making these again. Thanks for the recipe Kitten. Sue
I made this recipe for the ZWTII. I added crumbled bacon to the recipe and my family loved this! Absolutely Delicious!
We thoroughly enjoyed these as a fantastic Saturday evening meal: so easy to make and just so yummy! I doubled the recipe so that there’ll be some to reheat for another meal in a few night’s time or for lunches. The ones that were not being eaten tonight, I made only up to stage 6. Tonight I wanted to make a complete one dish meal, so I added a can of salmon. As I’m also a self-confessed garlic fiend, I also added some minced garlic, even though there was some garlic in the alfredo sauce. I was using a commercial alfredo sauce and figured that even though garlic was listed in the ingredients I couldn’t be sure just how much garlic had been used. I confess also to having added not just one but several pinches of thyme - and some oregano. These potatoes were wonderfully creamy and SO flavoursome. Definitely a keeper! Yet again, thanks KITTENCAL!