Recipe by Terri Frank Ramseyer
"Delicious stuffed baked potatoes are perfect for a quick and easy weeknight meal!"
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baking potatoes, scrubbed
1 (8 ounce) package
sliced fresh mushrooms
baby spinach leaves
1 (15 ounce) jar
Classico® Fresh Creamy Alfredo Sauce
roma (plum) tomato, diced
What a great way to change up the classic baked potato! This was much enjoyed and would be a great side to serve with steaks. I'd serve this one to guests too, as it made a nice presentation! 5 stars from this house!
I give this recipe three stars. One star for creativity, the second star for easy preperation, and the last star for overall taste. My first suggestion would be to season your potato before dressing with the sauce (butter, salt, pepper, ect). The second would be to thicken up,the sauce with parmesean cheese. Or even better, make your own alfredo sauce. I used the brand recommended and im sad to say, it was awfully bland. I like a more cream cheese flavored sauce and this was nothing like what i had hoped.
This was excellent! Because there are just two of us and because the potato was huge, I made only one and cut the recipe to 1 serving. We ate this alongside leftovers of Chef John's Beef Stroganoff and a salad, and we were happy campers. The only thing I did different was to use arugula rather than spinach because that's what I had on hand (and I LOVE the little bite of arugula!) and also because I love butter so much I added some to the bottom of the split potato before adding the sauce. Excellent! If you have just two of you to feed, one 15 oz jar of Classico Fresh Alfredo Sauce is perfect for several meals. Just check out their recipes! You won't be sorry!
I realized until I saw this recipe, that I have always been on the boring side when it comes to baked potatoes with the traditional sour cream, butter, and salt. We grilled up a couple of extra large russet potatoes, so I had them ready for this recipe. Being as I only had 2 large potatoes I divided the rest of the recipe in half. Then, accidentally used the whole jar of alfredo. It still worked fine! I made the sauce the night before. For some reason as it sat in the fridge it got thinner and not thicker. So, this afternoon I made a roux to thicken it and that worked great. My only additions were a pinch of black pepper and garlic powder. I also added a large roma to the sauce in addition to on top. I like tomatoes and the color was pretty mixed in the sauce. My only issue is the saltiness. Although, to the submitters credit no salt is added. I just find many bottled sauces salty tasting, personally. I liked all of the fresh ingredients added to doctor up a regular or plain alfredo. It would work great on pasta too.
I went a slightly different route and used broccoli rabe instead of spinach. This is very rich and filling and I loved the slight bitterness of the greens with the lush sauce. Such a creative use of the ingredients. Thank you, TFR
Yummy!! This was really good, it made a quick and easy lunch to pull together really fast. I will make this again for sure, soon.
I love anything with Alfredo sauce! I love the twist on your average baked potato. It was like combining spinach dip and a baked potato. YUMMY!
We added some fresh bacon bits and my carnivore husband and sons LOVED it!!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Stuffed Alfredo Baked Potatoes
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 262
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