• 4servings
  • 60minutes
  • 363calories

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Ingredients Jump to Instructions ↓

  1. 4 medium (about 8 oz each) baking potatoes , scrubbed 1 tablespoon(s) butter

  2. 12 ounce(s) crimini or white mushrooms , cut in 1/4-in.-thick slices 4 medium scallions , thinly sliced 1 cup(s) frozen green peas , thawed 1 jar(s) (7 oz) roasted red peppers , drained and thinly sliced 1 cup(s) bottled light Parmesan-Alfredo sauce

  3. 1/2 cup(s) milk

Instructions Jump to Ingredients ↑

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

  2. Meanwhile, when potatoes have baked 30 minutes, heat butter in a large nonstick skillet over medium-high heat. When 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. 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; serve remaining sauce at the table.


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