stuffed alfredo baked potatoes

Ingredients

• Servings: 4
• 4 large baking potatoes, scrubbed
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 (8 ounce) package sliced fresh mushrooms
• 6 cups baby spinach leaves
• 1 (15 ounce) jar classico® fresh creamy alfredo sauce
• 1 roma (plum) tomato, diced

Recipe

Preparation Time: 5 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 20 mins


• preheat oven to 400 degrees f (200 degrees c). place rack in the center of the oven.
• arrange potatoes on a baking sheet. bake until easily pierced with a fork, 50 minutes to an hour.
• heat butter and olive oil in skillet over medium heat. saute mushrooms until they begin to soften and brown. add spinach; cook and stir until spinach is wilted, 3 to 4 minutes.
• stir in the classico® fresh creamy alfredo sauce. bring to a simmer and cook about 5 minutes to slightly thicken the sauce.
• cut a slit in the potatoes and squeeze the sides to loosen the flesh. to serve, pour some of the creamy spinach-mushroom sauce into and over the potato. sprinkle with chopped tomatoes.