Recipe By Classico
Published Jul 17th
Prep 5m Cook 1h 15m Additional - Ready In 1h 20m
Servings 4 servings Calories 604.9

Delicious stuffed baked potatoes are perfect for a quick and easy weeknight meal!

Recipe Ingredients

  • 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

Cooking Directions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Place rack in the center of the oven.
  2. 2 Arrange potatoes on a baking sheet. Bake until easily pierced with a fork, 50 minutes to an hour.
  3. 3 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.
  4. 4 Stir in the Classico® Fresh Creamy Alfredo Sauce. Bring to a simmer and cook about 5 minutes to slightly thicken the sauce.
  5. 5 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.

Nutrition Facts

  • Calories 604.9
  • Carbohydrate 76.1 g
  • Cholesterol 103.9 mg
  • Fat 29.2 g
  • Fiber 6.5 g
  • Protein 14.7 g
  • Saturated Fat 13.6 g
  • Sodium 825.7 mg
  • Sugar 5.6 g

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  1. I give this recipe three stars. One star for creativity the second star for easy preperation and the last star for overall taste. My first suggestion would be to season your potato before dressing with the sauce (butter salt pepper ect). The second would be to thicken up the sauce with parmesean cheese. Or even - Read more ...
  2. This was such a great idea I can't believe I've never thought to do something like this before. Different but very filling and tasty. I did make a couple small changes but I believe they really added to it. I believe I used twice as many mushrooms Bertoli Classic Alfredo with Mushroom Sauce instead of - Read more ...
  3. Yummy!! This was really good it made a quick and easy lunch to pull together really fast. I will make this again for sure soon.
  4. What a great way to change up the classic baked potato! This was much enjoyed and would be a great side to serve with steaks. I'd serve this one to guests too as it made a nice presentation! 5 stars from this house!
  5. Loved it! We have been trying to do 'Meatless Mondays' and this was the perfect fit! It was great tasting and very filling. A wonderful idea for a baked potato and I look forward to putting all kinds of pasta sauce on baked potatoes from now on.
  6. I went a slightly different route and used broccoli rabe instead of spinach. This is very rich and filling and I loved the slight bitterness of the greens with the lush sauce. Such a creative use of the ingredients. Thank you TFR
  7. I love anything with Alfredo sauce! I love the twist on your average baked potato. It was like combining spinach dip and a baked potato. YUMMY!
  8. This was excellent! Because there are just two of us and because the potato was huge I made only one and cut the recipe to 1 serving. We ate this alongside leftovers of Chef John's Beef Stroganoff and a salad and we were happy campers. The only thing I did different was to use arugula - Read more ...
  9. I realized until I saw this recipe that I have always been on the boring side when it comes to baked potatoes with the traditional sour cream butter and salt. We grilled up a couple of extra large russet potatoes so I had them ready for this recipe. Being as I only had 2 large - Read more ...