Real Recipes From Real Home Cooks ®

alfredo baked potatoes

Recipe by
Wendy Scott
Jacksonville, FL

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".

yield 4 serving(s)
prep time 15 Min
cook time 1 Hr
method Bake

Ingredients For alfredo baked potatoes

  • 4 lg
    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

  • 1
    Scrub 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.
  • 2
    Meanwhile, 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.
  • 3
    Add 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.
  • 4
    Add alfredo sauce, cover pan, and let warm gently over low heat until potatoes are finished cooking. Spoon sauce over hot, split potatoes and serve.

Categories & Tags for Alfredo Baked Potatoes:

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