alfredo baked potatoes
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".
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prep time
15 Min
cook time
1 Hr
method
Bake
yield
4 serving(s)
Ingredients
- 4 large russet potatoes
- 2 cups italian sausage, bulk, or links with casings removed
- 8 ounces mushrooms, fresh or canned
- 2 cups broccoli, fresh or frozen, chopped
- 2 cloves garlic, minced
- 16 ounces prepared alfredo sauce
How To Make alfredo baked potatoes
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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.
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Step 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.
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Step 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.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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