Alfredo-Topped Baked Potatoes

AuthorGeo FoodsCategory

Ingredients

 · 4 baking potatoes
 · 1 tablespoon butter
 · 340 g white mushrooms
 scallions
 · 1 cup green peas
 · 1 jar roasted red peppers
 · 1 cup parmesan-alfredo sauce
 · ½ cup milk

Preparation

1

Heat oven to 170°C. Pierce potatoes with a fork. Bake for 45-55 minutes until tender. When potatoes have baked for 30 minutes, heat butter in a skillet over medium-high heat. When butter stops foaming, stir in mushrooms and scallions. Cook, stirring often, until mushrooms are lightly browned. Stir in peas, peppers, alfredo sauce and milk. Reduce heat to medium-low and simmer for four minutes, until slightly thickened. Transfer potatoes to serving platter. Top each with about ½ cup sauce; and serve remaining sauce at the table.

Related Recipes

Ingredients

 · 4 baking potatoes
 · 1 tablespoon butter
 · 340 g white mushrooms
 scallions
 · 1 cup green peas
 · 1 jar roasted red peppers
 · 1 cup parmesan-alfredo sauce
 · ½ cup milk

Directions

1

Heat oven to 170°C. Pierce potatoes with a fork. Bake for 45-55 minutes until tender. When potatoes have baked for 30 minutes, heat butter in a skillet over medium-high heat. When butter stops foaming, stir in mushrooms and scallions. Cook, stirring often, until mushrooms are lightly browned. Stir in peas, peppers, alfredo sauce and milk. Reduce heat to medium-low and simmer for four minutes, until slightly thickened. Transfer potatoes to serving platter. Top each with about ½ cup sauce; and serve remaining sauce at the table.

Alfredo-Topped Baked Potatoes

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