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Stuffed Alfredo Baked Potatoes
August 04, 2014

I realized until I saw this recipe, that I have always been on the boring side when it comes to baked potatoes with the traditional sour cream, butter, and salt. We grilled up a couple of extra large russet potatoes, so I had them ready for this recipe. Being as I only had 2 large potatoes I divided the rest of the recipe in half. Then, accidentally used the whole jar of alfredo. It still worked fine! I made the sauce the night before. For some reason as it sat in the fridge it got thinner and not thicker. So, this afternoon I made a roux to thicken it and that worked great. My only additions were a pinch of black pepper and garlic powder. I also added a large roma to the sauce in addition to on top. I like tomatoes and the color was pretty mixed in the sauce. My only issue is the saltiness. Although, to the submitters credit no salt is added. I just find many bottled sauces salty tasting, personally. I liked all of the fresh ingredients added to doctor up a regular or plain alfredo. It would work great on pasta too.

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