Stuffed Alfredo Potatoes
photo by Donna Luckadoo
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 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
- 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).
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Reviews
-
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
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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!