Cheesy Alfredo Potatoes Recipe

Jump To Recipe
Mia
Mia April 8, 2021
Advertisement
CONTINUE READING BELOW

How To Make Cheesy Alfredo Potatoes

Don’t limit yourself to pasta. Cheesy alfredo sauce is great on a lot of things, even potatoes! This creamy side dish recipe uses both cheddar & mozzarella.

Preparation: 10 minutes
Cooking: 1 hour 20 minutes
Total: 1 hour 30 minutes

Serves:

Ingredients

  • 2large baking potatoes
  • 1cupalfredo sauce
  • 1tspgarlic powder
  • ½tsppepper
  • tspdried thyme
  • 1cupcheddar cheese,shredded, divided
  • ½cupmozzarella cheese,shredded

Instructions

  1. Pierce potatoes with a fork in several places. Bake at 400 degrees F for 1 hour. Let cool 10 to 15 minutes.

  2. In a bowl, mix together alfredo sauce, garlic powder, pepper and thyme. Stir in half cup of cheddar cheese and ¼ cup of mozzarella cheese.

  3. Cut potatoes in half and spoon out potatoes, leaving a thin shell. Mash or pulp potatoes with alfredo mixture. Spoon into potato shells. Sprinkle with remaining cheddar cheese & mozzarella.

  4. Bake at 400 degrees F for 20 more minutes. Enjoy!

Nutrition

  • Calories: 537.73kcal
  • Fat: 29.60g
  • Saturated Fat: 15.23g
  • Trans Fat: 0.39g
  • Monounsaturated Fat: 8.93g
  • Polyunsaturated Fat: 3.24g
  • Carbohydrates: 45.71g
  • Fiber: 3.14g
  • Sugar: 3.11g
  • Protein: 23.39g
  • Cholesterol: 78.39mg
  • Sodium: 1184.61mg
  • Calcium: 568.26mg
  • Potassium: 904.88mg
  • Iron: 2.09mg
  • Vitamin A: 166.20µg
  • Vitamin C: 10.54mg
Advertisement
CONTINUE READING BELOW
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Advertisement
CONTINUE READING BELOW
Advertisement
CONTINUE READING BELOW

Related Baked Recipes

Baked

Best Baked Chicken

Serve a splendid dinner with this impressive baked chicken. It’s…
Total 40 mins
Breads & Doughs

Cornbread

A fluffy and buttery cornbread is just what you need…
Total 40 mins
Advertisement
CONTINUE READING BELOW
Comments

    Leave a comment

    Replying to