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Alfredo Potatoes

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2 large baking potatoes
1 cup prepared Alfredo Sauce
1 teaspoon garlic powder
1/2 teaspoon pepper
1/8 teaspoon dried thyme
1 cup (4 ounces) shredded cheddar cheese, divided
1/2 cup shredded part-skim mozzarella cheese

Pierce potatoes several times with a fork and place on a microwave-safe plate. Microwave on high for 4-1/2 to 7 minutes or until tender. Allow potatoes to cool slightly. Meanwhile, in a bowl, combine the Alfredo sauce, garlic powder, pepper, and thyme. Stir in 1/2 cup cheddar cheese and mozzarella cheese. Cut potatoes in half lengthwise. Scoop out the pulp and add to the sauce mixture; mix well. Spoon into potato shells. Sprinkle with remaining cheddar cheese. Microwave on high for 45 seconds or until cheese is melted.

Yields 4 Servings

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1 thought on “Alfredo Potatoes”

  1. The potatoes started falling apart when I made them, so I just combined all ingredients in a bowl, including the entire potato, skins and all. I added a bit of milk and mashed them up. They were quite tasty, but had a bit too much garlic powder for my taste. Also, I left them a but lumpy, but would probably use the mixer to try and smooth them out more next time.

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