Twice Baked Potatoes Alfredo
Elevate your side dish game with these irresistible Twice Baked Potatoes Alfredo, a decadent fusion of comfort food and Italian-inspired flavors. Perfectly baked Russet potatoes are scooped, mashed, and blended with creamy Alfredo sauce, tangy sour cream, and a medley of cheeses for an ultra-rich and flavorful filling. Infused with hints of garlic and onion powder and topped with a bubbly, golden layer of mozzarella and Parmesan, each potato half is a savory masterpiece. Finished with a sprinkle of fresh parsley, this recipe is ideal for family dinners, holiday feasts, or any occasion that calls for indulgence. With simple techniques and pantry-friendly ingredients, these cheesy twice-baked potatoes are as easy to make as they are delicious to devour!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Butter
- 1 cup Prepared Alfredo sauce
- 0.5 cup Sour cream
- 1 cup Shredded mozzarella cheese
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the potatoes thoroughly, then pat them dry.
Rub the potatoes with olive oil and sprinkle with salt. Use a fork to pierce each potato a few times to allow steam to escape during baking.
Place the potatoes directly on the oven rack or on a baking sheet. Bake for 50–60 minutes, or until they are fork-tender.
Once the potatoes are done, carefully remove them from the oven and allow them to cool for about 10 minutes until they are easy to handle.
Cut each potato in half lengthwise. Use a spoon to scoop out the center of each half, leaving a 1/4-inch thick shell. Place the scooped potato innards into a large mixing bowl.
To the mixing bowl, add butter, Alfredo sauce, sour cream, garlic powder, onion powder, half of the shredded mozzarella, and half of the grated Parmesan. Mix until smooth and creamy. Season with additional salt and black pepper to taste.
Spoon the filling back into each potato shell, mounding it slightly.
Place the filled potato halves onto a baking sheet. Sprinkle the tops with the remaining mozzarella and Parmesan cheese.
Return the potatoes to the oven and bake for another 15–20 minutes, or until the cheese is melted and golden brown on top.
Remove the potatoes from the oven and sprinkle with fresh chopped parsley before serving.
Serve hot and enjoy your Twice Baked Potatoes Alfredo!
Nutrition Facts
Calories |
696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 1305 mg | 57% | |
| Total Carbohydrate | 66.5 g | 24% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 5.6 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 432 mg | 33% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1512 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
