Twice-Baked Alfredo Potatoes
(*Prep and cooking times are for quick microwave directions.) (photo from bing images)
- large russet baking potatoes
- 1 cup
- prepared alfredo sauce
- 1 tsp.
- garlic powder
- 1/2 tsp.
- 1/8 tsp.
- dried thyme
- 1 cup
- (4 oz.) shredded cheddar, *divided
- 1/2 cup
- shredded part skim mozzarella
- sliced green onions, optional
- crumbled bacon, optional
- fresh grated parmesan cheese, optional
Meanwhile, in a bowl, combine the Alfredo sauce, garlic powder, pepper and thyme. Stir in 1/2 cup cheddar cheese and all the mozzarella cheese. Cut potatoes in half lengthwise. Scoop out the pulp and add to the sauce mixture; mix well. Spoon into potato shells. Sprinkle with remaining cheddar cheese. Microwave on high for 45 seconds or until cheese is melted. Top with green onions, crumbled bacon and fresh grated parmesan if desired.