Alfredo and Cheese Stuffed Potatoes

Flip it!

I made this as an alternative to regular old baked potatoes. My family LOVED them. I also added sour cream to the mixture and used green onions fron my garden, because i was out of chives. Will be making again. I didnt think it was that time consuming. I put the taters in the oven while i cooked my meatloaf. muli-tasking!!!

I used green onion instead of chives, I baked it for a bit longer than suggested in the recipe, and I topped it off with some extra cheddar cheese sprinkled on top, which I allowed to melt before serving it with corn on the cob and grilled steak…whatta meal! I’ll definitely make these again!

· 11 years ago I have made these several times and I usually stir in some sour cream and top with a sprinkle of…
I have made these several times and I usually stir in some sour cream and top with a sprinkle of cheese. Also for some variety I’ve used diced ham instead of bacon. They always come out great.

I made this for the first time and it was the best!! I know when I make it again it will even better!! I dipped my potatoe in ranch dressing to jazz it up!! This was a hit in my household!!


3 large baking potatoes
1 clove garlic, minced
1 teaspoon olive oil
1 1/2 cups prepared Alfredo sauce
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme
3/4 cup shredded Cheddar cheese
3/4 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 cup shredded Cheddar cheese.


Preheat oven to 450 degrees F (230 degrees C). Scrub and dry potatoes, then prick several times with a fork and place onto a baking sheet.
Bake in preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove and cool slightly. Cut potatoes in half lengthwise; scoop out pulp, leaving a thin shell.

Reduce oven temperature to 350 degrees F (175 degrees C).
Heat oil in a small saucepan over medium heat; cook and stir garlic until fragrant, about 2 minutes.

Combine Alfredo sauce, garlic, pepper, and thyme in a small bowl. Stir in 3/4 cup Cheddar cheese, mozzarella cheese, and Parmesan cheese. Combine potato pulp and cheese mixture; mix well. Spoon mixture into potato shells; sprinkle with 1/4 cup Cheddar cheese.
Bake in preheated oven until potatoes are hot and cheese is melted, about 15 minutes.