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Alfredo Topped Baked Potato




Source of Recipe


Woman's Day


List of Ingredients




4 medium (8 oz each) baking potatoes, scrubbed
1 Tbsp butter or margarine
12 oz crimini or white mushrooms, cut in 1/4-in.-thick slices
4 medium scallions, thinly sliced
1 cup frozen green peas, thawed
1 jar (7 oz) roasted red peppers, drained and thinly sliced
1 cup bottled light Parmesan Alfredo sauce
1/2 cup 1% lowfat milk



Recipe



1. Heat oven to 350°F. Pierce potatoes in 2 or 3 places. Bake potatoes directly on middle oven rack 45 to 55 minutes until tender.

2. Meanwhile, when potatoes have baked 30 minutes, heat butter in a large nonstick skillet over medium-high heat until butter stops foaming. Stir in mushrooms and scallions. Cook, stirring often, 6 minutes or until mushrooms are lightly browned.

3. Stir in peas, peppers, Alfredo sauce and milk. Reduce heat to medium-low and simmer 3 to 4 minutes, stirring often, until slightly thickened.

4. Remove potatoes to serving platter. Cut a deep X in top of each. Gently push ends toward center to open. Top each with about 1/2 cup sauce and serve the rest at the table.