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!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:70 mins

Total Time:90 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Wash and scrub the potatoes thoroughly, then pat them dry.

Step 3

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.

Step 4

Place the potatoes directly on the oven rack or on a baking sheet. Bake for 50–60 minutes, or until they are fork-tender.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Spoon the filling back into each potato shell, mounding it slightly.

Step 9

Place the filled potato halves onto a baking sheet. Sprinkle the tops with the remaining mozzarella and Parmesan cheese.

Step 10

Return the potatoes to the oven and bake for another 15–20 minutes, or until the cheese is melted and golden brown on top.

Step 11

Remove the potatoes from the oven and sprinkle with fresh chopped parsley before serving.

Step 12

Serve hot and enjoy your Twice Baked Potatoes Alfredo!

Nutrition Facts

Serving size	1793.9 grams (1793.9g)

Amount per serving	% Daily Value*
Calories	2860

Total Fat 154.00g	197%
Saturated Fat 84.40g	422%
Polyunsaturated Fat 2.70g
Cholesterol 386mg	129%
Sodium 5697mg	248%
Total Carbohydrate 286.30g	104%
Dietary Fiber 21.60g	77%
Total Sugars 25.80g
Protein 91.60g	183%

Vitamin D 9IU	45%
Calcium 1769mg	136%
Iron 15mg	84%
Potassium 6952mg	148%

*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.

Source of Calories

Fat: 47.8%

Protein: 12.6%

Carbs: 39.5%