Recipe by Kittencal@recipezazz
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!
Top Review by SweetSueAl
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
- 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)
Directions See How It's Made
- 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).