Creamy Alfredo Potatoes

Ingredients

• Servings: 4
• 4 large russet (baking) potatoes
• 1 tablespoon kosher salt
• 1/2 teaspoon paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon white pepper
• 1 pinch cayenne pepper (optional)
• 1 tablespoon butter
• 2 green onions, chopped
• 1/4 cup chopped fresh parsley
• 1 (15 ounce) jar classico® fresh four cheese alfredo sauce, divided

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• place potatoes into a large pot and cover with salted water; bring to a boil. reduce heat to medium-low and simmer until tender, about 20 minutes. avoid over cooking to prevent skins from splitting. drain. refrigerate until chilled through.
• combine paprika, salt, pepper and cayenne.
• preheat oven to 350 degrees f (175 degrees c). grease a 2-quart baking dish with 1 tablespoon butter.
• peel the fully chilled potatoes. grate the potatoes using course box grater or food processor.
• layer half the potatoes into the buttered baking dish, season with a sprinkling of prepared seasoning blend, half the diced green onions, some parsley, and half a jar of the alfredo sauce. repeat layers ending with the remaining sauce and a sprinkling of the seasoning. reserve some green onions and parsley for garnish.
• bake until hot and slightly browned, 30 to 35 minutes.
• garnish with reserved green onions and parsley.