Atleast in my life, potatoes are the #1 spot for a sidedish. I could live on potatoes, I think. They’re completely versatile, delicious, and just amazing. Especially when they’re potato skins and it’s the superbowl. Yum. Calories FTW!
So, since I end up making potatoes a lot, I try to find ways to change them up. Can’t have them be monotonous all the time. Right?
Nom. Delicious. Especially paired with some bar-b-q chicken.
Delicious Alfredo Potatoes
3-4 baking potatoes
1 jar alfredo sauce
Shredded cheddar cheese*
Shredded mozzarella cheese*
*These are all to taste, so the measurements will vary.
Preheat the oven to 425.
Pierce the potatoes all over with a fork. A lot of holes. A lot of holes.
Place them on a microwave-safe plate and microwave on high for about 8 minutes, until they’re tender and easily pierced with a fork.
Pull them out and let them cool a bit.
Cut them in half and gut them (teehee). Put the innards into a mixing bowl. Place the shells on a baking sheet.
Mix the jar of alfredo sauce into the potato innards. Mush them all up really good.
Add your cheeses and seasonings. Taste it occasionally to see if it’s where you like. Remember to always add slowly. You can always add to it, but it’s pretty hard to take away.
Spoon the innards into the empty potato shells. Bake for 10-15 minutes. You just want them to heat up uniformly and melt the cheeses. You can nuke them in the microwave again if you want to do that instead, but the baking makes the skin a lot better, in my opinion. Before doing that, you could also flip the shells over (skin side up) and rub the skin with some olive oil and sprinkle some salt on them. Then bake them for a bit. It makes the skin a little more crispy/crunchy. Either way, it’s delicious.
Please believe, I’ll be making these again and again. Yum.