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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (240g) Recipe makes 4 servings The following items or measurements are not included below: alfredo sauce |
||
| Calories 319 | ||
| Calories from Fat 125 | (39%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.9g | 21% | |
| Saturated Fat 8.2g | 41% | |
| Monounsaturated Fat 4.1g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 93mg | 31% | |
| Sodium 292mg | 12% | |
| Potassium 842mg | 24% | |
| Total Carbohydrate 33.7g | 11% | |
| Dietary Fiber 4.2g | 16% | |
| Sugars 2.0g | ||
| Protein 15.6g | 31% | |
Twice Baked Potatoes Alfredo
By: Marie
Jan 11, 2004
Company worthy delicious potatoes! Can be a make ahead up to last baking, then finished at dinner time.
SERVES 4
Ingredients
- 2 large russet potatoes
- 1 cup alfredo sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 egg, beaten
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- paprika (to garnish)
Directions
1
Bake potatoes at 425° for 45 minutes to an hour or until tender.2
Slice in half lengthwise.3
Scoop out insides, leaving thin shell of potato.4
Mix potatoes with rest of ingredients until creamy.5
Pile mixture into potato shells.6
Sprinkle with paprika and bake, covered at 350° for 20 minutes.7
Uncover and bake for 10 minutes longer.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Potatoes
- Main Ingredient > Eggs/Dairy > Cheese
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Occasion > Dinner Party
Featured Reviews for This Recipe
From: Michelle S.
On Oct 17, 2004
I just adore this new way to do twice baked potatoes. Perfect for those who do not like sour cream or just want something a little different. I used 1 envelope Knorr Alfredo made to package directions and 3 large potatoes and a little more cheese. The filling was still VERY soft and oozed over abit but was still wonderful all the same.
From: ms_bold
On Mar 9, 2004
Very good and quite easy. I was surpiised at how well the purchased alfredo sauce complimented the potatoes and cheese. I stirred roasted garlic into the mashed potato mixture, instead of the garlic powder. I also accidentily omitted the egg...didn't realize I hadn't added it until the potatoes were in the oven. Still, these potatoes will be on our table again.
From: Calee
On Mar 16, 2008
Very flavorful potatoes my family loved them. I like the combination of cheddar and mozzarella with just a hint of garlic. I found that the potato mixture was a bit thin next time I make this I will reduce the alfredo sauce by half see if that firms the potato. I agree very company worthy dish. Thanks for posting this recipe. Made for the potato/pasta challenge in the cooking photo fourm.
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