This recipe takes twice-baked potatoes to a new level and has the added benefit of being ready in 30 minutes. With the addition of chicken and broccoli, it can be a full meal. My kids love it and I love how easy it is.
2 large baking potatoes
1 cup of Alfredo sauce
1 t garlic salt
1/2 t pepper
1/4 t thyme
1 cup shredded cheddar, divided
1/2 cup mozzarella
1/2 cup cooked chicken (optional)
1 cup steamed broccoli (optional)
bacon bits, real or imitation (optional)
1. Stab potatoes multiple times with a fork so they can release steam while they cook. Otherwise, they might explode in your microwave. Cook for 6-10 minutes in microwave until soft. Wrap with aluminum foil to keep warm and to let the potatoes finish cooking on the inside.
2. Combine Alfredo, garlic salt, pepper, thyme, mozzarella, and 1/2 cup cheddar. (Add chicken and broccoli if making this a meal instead of a side.) Cut potatoes in half lengthwise, scrape out insides, and mix with the Alfredo mixture.
3. Stuff equal amounts of the Potato mixture back into the shells and top with remaining cheese and bacon bits. If cheese needs encouragement to melt, place back in microwave for 1 minute.
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