Stuffed Alfredo Baked Potatoes Recipe - Allrecipes.com
Stuffed Alfredo Baked Potatoes Recipe
  • READY IN ABOUT hrs

Stuffed Alfredo Baked Potatoes

Recipe by  

"Delicious stuffed baked potatoes are perfect for a quick and easy weeknight meal!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    5 mins
  • COOK

    1 hr 15 mins
  • READY IN

    1 hr 20 mins

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Place rack in the center of the oven.
  2. Arrange potatoes on a baking sheet. Bake until easily pierced with a fork, 50 minutes to an hour.
  3. Heat butter and olive oil in skillet over medium heat. Saute mushrooms until they begin to soften and brown. Add spinach; cook and stir until spinach is wilted, 3 to 4 minutes.
  4. Stir in the Classico® Fresh Creamy Alfredo Sauce. Bring to a simmer and cook about 5 minutes to slightly thicken the sauce.
  5. Cut a slit in the potatoes and squeeze the sides to loosen the flesh. To serve, pour some of the creamy spinach-mushroom sauce into and over the potato. Sprinkle with chopped tomatoes.
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Reviews More Reviews

Aug 04, 2014

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.

 
Aug 10, 2014

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!

 

9 Ratings

Sep 07, 2014

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.

 
Aug 27, 2014

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!

 
Aug 26, 2014

Loved it! We have been trying to do 'Meatless Mondays' and this was the perfect fit! It was great tasting and very filling. A wonderful idea for a baked potato and I look forward to putting all kinds of pasta sauce on baked potatoes from now on.

 
Aug 17, 2014

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

 
Aug 13, 2014

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!

 

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Nutrition

  • Calories
  • 605 kcal
  • 30%
  • Carbohydrates
  • 76.1 g
  • 25%
  • Cholesterol
  • 104 mg
  • 35%
  • Fat
  • 29.2 g
  • 45%
  • Fiber
  • 6.5 g
  • 26%
  • Protein
  • 14.7 g
  • 29%
  • Sodium
  • 826 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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