"Easy to make and very good! I make these using my own homemade Alfredo sauce (recipe posted here on this site) store-bought will work fine although the flavor is not as good as homemade you may need to add in more garlic and Parmesan cheese. Of coarse you can bake the potatoes in the oven if you like. Choose the largest russet potatoes for this"

Original is 4 servings

Metric US

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Ingredients

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2 large russet potatoes (or extra-large or jumbo size)
1 cup alfredo sauce (if you Alfredo sauce is not garlicy enough add in some garlic powder)
Salt and fresh ground black pepper, to taste

1/2 cup cheddar cheese, shredded (more to sprinkle on top)
1/2 cup mozzarella cheese, shredded (use as much as you like)

Nutritional

Serving Size: 1 (274 g)
Calories 262.1
Total Fat - 8.6 g
Saturated Fat - 4.3 g
Cholesterol - 20.7 mg
Sodium - 354.4 mg
Total Carbohydrate - 33.3 g
Dietary Fiber - 4.7 g
Sugars - 2.5 g
Protein - 13.3 g
Calcium - 282.1 mg
Iron - 1.2 mg
Vitamin C - 16.8 mg
Thiamin - 0.1 mg

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Step by Step Method

Step 1

Pierce potatoes several times with a fork. Microwave on high until fork-tender (about 10-15 minutes for 2 jumbo potatoes). Cool slightly.

Step 2

Meanwhile in a bowl combine the Alfredo sauce with 1/2 cup each cheddar cheese and mozzarella cheese (add in more garlic powder if desired) season with salt and pepper.

Step 3

Slice potatoes in half lengthwise, then scoop out the pulp and add to the Alfredo sauce mixture; mix until well combined, season with more salt and pepper if needed. Spoon into potato shells. Sprinkle with more cheddar cheese (use as much as you like). Microwave on high for 45 seconds or until cheese is melted.