Alfredo Baked Potatoes

No Photo

Have you made this?

By Wendy Scott
@jezinthekitchen

Every Monday morning I fill my crock pot with large, whole potatoes and let them "bake" all day while I'm at work. This way, I have enough to last all week if I get in a no-cooking rut, and all I have to do is rummage in the pantry and fridge for toppings. My favorite happy accident lately is this "recipe".

Rating:

☆☆☆☆☆ 0 votes

Comments:

1 Comment

Serves:

Prep:

15 Min

Cook:

1 Hr

Method:

Bake

Ingredients

4 large: russet potatoes
2 c: italian sausage, bulk, or links with casings removed
8 oz: mushrooms, fresh or canned
2 c: broccoli, fresh or frozen, chopped
2 clove: garlic, minced
16 oz: prepared alfredo sauce

How to Make Alfredo Baked Potatoes

Step-by-Step

1Scrub potatoes under cold running water to remove any dirt. Bake in a 400 degree oven for 45 to 60 minutes or until done as you like them.
2Meanwhile, in a large skillet, over medium heat, brown the Italian sausage well, breaking it up with a spoon or spatula as it cooks. When sausage is almost cooked through, add garlic. Cook and stir a minute or two until the garlic becomes fragrant.
3Add mushrooms to the skillet along with the broccoli and continue cooking, stirring occasionally, about 5 minutes or until the vegetables are heated through and done to your liking.
4Add alfredo sauce, cover pan, and let warm gently over low heat until potatoes are finished cooking. Spoon sauce over hot, split potatoes and serve.