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| Cook Time | 1 hour |
| Passive Time | 2.5 hours |
| Servings |
potato halves
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Rate this recipe!
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Ingredients
- 1 5 lb. bag salt potatoes or 4 ½ lbs. small white potatoes with ½ lb. salt
- 2 tbsp. butter
- 1 15oz jar Francesco Rinaldi Classic Alfredo Pasta Sauce
- 1 tsp. salt or to taste
- ½ tsp. black pepper or to taste
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 3 tbsp. milk or as needed
- 1 cup shredded mozzarella cheese
- 3 tbsp. Parmesan cheese shredded or grated
- Boil the potatoes in salt water until tender, about 15 minutes. Drain the potatoes and let them cool for about 10 minutes. Place potatoes in a large bowl in the refrigerator until fully cooled, about 2 hours.
- When potatoes are completely chilled, slice each one in half. Trim the very bottom edges off of the potatoes so that each half can stand up like a cup. Using a melon baller, scoop out the insides of the potatoes and save the innards (leave approximately ¼-inch around the outsides of the potatoes for stability). Stand up the potato “cups” onto a pan-sprayed foil-lined sheet tray.
- Place the scooped innards of the potatoes into a medium bowl. Add 2 Tbsp. butter, 1 – 15 oz. jar Francesco Rinaldi Classic Alfredo Pasta Sauce, season with salt and pepper to taste and add garlic and onion powder. Using a hand-held mixer, mix the potato and sauce mixture until smooth, approximately 5 minutes. Add milk slowly as needed to make the potatoes creamier.
- Much like deviled eggs, scoop the mixture out of the bowl with a teaspoon and fill the potato “cups” slightly over the top. Divide the mixture equally between the potatoes.
- Bake in a 350 degrees oven until warm throughout, about 15 minutes or so. Remove from the oven.
- Sprinkle the potatoes with mozzarella cheese and shredded (or grated) Parmesan. Set oven to broil and broil the potatoes until the cheese is fully melted and begins to bubble and lightly brown. Be sure to move and rotate the sheet tray as needed to evenly brown the potatoes.
