Alfredo And Cheese Stuffed Potatoes Food

ALFREDO POTATOES

Steps:

• Pierce potatoes several times with a fork and place on a microwave-safe plate. Microwave on high for 4-1/2 minutes or until tender. Allow potatoes to cool slightly. , Meanwhile, in a bowl, combine the Alfredo sauce, garlic powder, pepper and thyme. Stir in 1/2 cup cheddar cheese and 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.

HEARTY ALFREDO POTATOES

Steps:

• In a large bowl, combine the Alfredo sauce, milk and garlic powder. Pour a fourth of the mixture into a greased 13x9-in. baking dish. Layer with a fourth of the potatoes; sprinkle with 1 tablespoon Parmesan cheese, salt and pepper., In a large bowl, combine the turkey, broccoli and 1-1/2 cups Swiss cheese; spoon a third over potatoes. Repeat layers twice. Top with remaining potatoes. Sprinkle with remaining Swiss and Parmesan cheeses. Spread with remaining Alfredo sauce mixture., Cover and bake at 400° for 45 minutes. Reduce heat to 350°. Bake, uncovered, 30 minutes longer or until potatoes are tender. Let stand for 15 minutes before serving.

ALFREDO POTATOES

Steps:

• Grease a 13" x 9" baking dish.
• In a small saucepan, combine cream, milk, garlic, salt and pepper; bring just to a simmer over medium heat; remove from heat; let stand while preparing potatoes.
• Peel and thinly slice potatoes.
• Layer half of the potatoes in prepared baking dish; top with half of the cream mixture and half of the cheeses; repeat layering once with remaining potatoes, cream mixture and cheeses.
• Drizzle the melted butter and sprinkle paprika evenly over top.
• Bake in a preheated 350 degree oven for 55 to 60 minutes or until potatoes are tender.
• Let stand 5 to 10 minutes before serving.

ALFREDO SCALLOPED POTATOES

Steps:

• Heat oven to 350 degrees; coat shallow 2-quart baking dish with nonstick cooking spray.
• Thinly slice potatoes.
• Reserve 1/4 cup cheese.
• Mix potatoes with remaining ingredients in large bowl.
• Spoon into prepared baking dish.
• Cover with foil; bake 1 hour.
• Remove foil from baking dish; sprinkle with reserved cheese.
• Bake 20-30 minutes more until potatoes are tender and mixture is bubbly.
• Let stand 15 minutes.

ALFREDO AND CHEESE STUFFED POTATOES

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Scrub and dry potatoes, then prick several times with a fork and place onto a baking sheet.
• Bake in preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove and cool slightly. Cut potatoes in half lengthwise; scoop out pulp, leaving a thin shell.
• Reduce oven temperature to 350 degrees F (175 degrees C).
• Heat oil in a small saucepan over medium heat; cook and stir garlic until fragrant, about 2 minutes.
• Combine Alfredo sauce, garlic, pepper, and thyme in a small bowl. Stir in 3/4 cup Cheddar cheese, mozzarella cheese, and Parmesan cheese. Combine potato pulp and cheese mixture; mix well. Spoon mixture into potato shells; sprinkle with 1/4 cup Cheddar cheese.
• Bake in preheated oven until potatoes are hot and cheese is melted, about 15 minutes.

CHICKEN STUFFED POTATOES WITH ALFREDO SAUCE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Set a wire rack on a rimmed baking sheet.
• Rinse and scrub potatoes, then prick with a fork. Drizzle with olive oil and sprinkle with salt. Set on the prepared rack.
• Bake potatoes in the preheated oven until the internal temperature is 205 to 212 degrees F (96 to 100 degrees C), about 50 minutes.
• While potatoes are baking, remove meat from rotisserie chicken; discard skin and bones. Pull or cut meat into chunks and keep warm.
• Prepare Alfredo sauce: Melt butter in a skillet over medium heat until sizzling. Add garlic in a single layer; cook until soft and fragrant but not brown, about 1 minute. Reduce heat and pour in half-and-half and cream; whisk to incorporate. Add Parmesan cheese and pepper and continue to whisk, until cheese is melted.
• Place vegetables in a microwave-safe bowl. Microwave on high power until warm, about 3 minutes. Chop vegetables into bite-sized pieces if desired, and mix with chicken.
• When potatoes are finished baking, remove from the oven. Cut a slit into each potato with a fork or a knife, leaving 1/2 inch uncut on edge. Use both hands to press each potato in towards the center so it opens up. This will help let you stuff the potato.
• Top potatoes with chicken mixture and drizzle with Alfredo sauce.

TWICE-BAKED ALFREDO POTATOES

Steps:

• microwave potatoes til tender.
• slice in half lengthwise.
• scoop out insides leaving thin shell of potato.
• mix scooped out potato and rest of ingredients well til creamy.
• pile into potatoes.
• sprinkle with paprika.
• bake, covered, at 350*- 20 minutes.
• uncover, bake 10 minutes longer.
• serves 4.

STUFFED ALFREDO POTATOES

Steps:

• Bake the potatoes until fork-tender (about 1 hour) allow the potatoes to cool enough to handle.
• In a bowl combine the alfredo, garlic powder (if using) salt and pepper and a pinch of dryed thyme.
• Add in about 1/2 cup cheddar cheese, 1/2 cup mozzarella cheese and finely chopped green onion; mix to combine.
• When the potatoes are cool enough to handle, slice the two potatoes in half (making 4 halves).
• Carefully scoop out the pulp from each half, then add to the alfredo/cheese mixture; mix until smooth.
• Stuff the mixture evenly between the four halves.
• Sprinkle the tops with grated cheddar cheese.
• Place on a baking sheet and bake at 350 degrees until the cheese has melted (or place in the microwave).