Ingredients
- 4 medium (about 8 oz each) baking potatoes, scrubbed
- 1 Tbsp butter
- 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 milk
Description
Alfredo-Topped Baked Potatoes - The Huffington Post
Kitchen Daily
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter