How to Make Stuffed Alfredo Baked Potatoes - A Step-by-Step Guide

If you're in the mood for a hearty and delicious meal, then look no further than our Stuffed Alfredo Baked Potatoes recipe. This dish combines the creamy richness of Alfredo sauce with the comforting flavor of baked potatoes, creating a meal that is both satisfying and indulgent.

One of the best things about this recipe is that it's incredibly versatile. You can customize the filling to your liking, adding your favorite vegetables, meats, or cheeses for a truly personalized dish. Whet...

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Ingredients

  • 4 large baking potatoes, scrubbed
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 (8 ounce) package sliced fresh mushrooms
  • 6 cups baby spinach leaves
  • 1 (15 ounce) jar Classico® Fresh Creamy Alfredo Sauce
  • 1 roma (plum) tomato, diced

Information

  • Prep Time: 5 mins
  • Cook Time: 1 hr 15 mins
  • Total Time: 1 hr 20 mins
  • Servings: 4
  • Yield: 4 servings

  • Preheat oven to 400 degrees F (200 degrees C). Place rack in the center of the oven.
  • Arrange potatoes on a baking sheet. Bake until easily pierced with a fork, 50 minutes to an hour.
  • 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.
  • Stir in the Classico® Fresh Creamy Alfredo Sauce. Bring to a simmer and cook about 5 minutes to slightly thicken the sauce.
  • 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.
  • Nutrition

    605 cal.

    • Total Fat: 29g
    • Saturated Fat: 14g
    • Cholesterol: 104mg
    • Sodium: 826mg
    • Total Carbohydrate: 76g
    • Dietary Fiber: 7g
    • Total Sugars: 6g
    • Protein: 15g
    • Vitamin C: 37mg
    • Calcium: 98mg
    • Iron: 5mg
    • Potassium: 2006mg