Stuffed Alfredo Potatoes – a delicious recipe with russet potatoes, alfredo sauce, garlic, thyme, green onion, cheddar cheese. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Bake the potatoes until fork-tender (about 1 hour) allow the potatoes to cool enough to handle.
2
In a bowl combine the alfredo, garlic powder (if using) salt and pepper and a pinch of dryed thyme.
3
Add in about 1/2 cup cheddar cheese, 1/2 cup mozzarella cheese and finely chopped green onion; mix to combine.
4
When the potatoes are cool enough to handle, slice the two potatoes in half (making 4 halves).
5
Carefully scoop out the pulp from each half, then add to the alfredo/cheese mixture; mix until smooth.
6
Stuff the mixture evenly between the four halves.
7
Sprinkle the tops with grated cheddar cheese.
8
Place on a baking sheet and bake at 350 degrees until the cheese has melted (or place in the microwave).
285
kcal
Calories
17
g
Fat
18
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 large russet potatoes, ¾ cup prepared alfredo sauce, ½ teaspoon garlic powder, 1 pinch dried thyme, and more.
Yes, Stuffed Alfredo Potatoes falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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