Baked potatoes with a creamy alfredo filling

Serving: 2

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Directions

To make the baked potatoes, preheat the oven to 200°C and place a cooking rack onto a baking tray
With a fork, poke the potatoes on all sides and place them on the cooling rack and bake (+/- 20 minutes)
Remove from the oven and with a pastry brush, brush the butter all over the potatoes until very well coated and sprinkle with salt
Place the potatoes back on the rack reversing them so that they can cook evenly on all sides and bake until cooked (+/- 20 more minutes)
Remove and allow to slightly cool before slicing the top off and scooping the flesh out leaving a nice thickish lining of potato skin, keep warm until ready to fill. The flesh can be frozen for later use
In a large pot with salted boiling water, cook the linguine until al dente. Drain, reserving 250ml (1 cup) of the water
Next, head the cream and butter in a large frying pan and stir until the butter has melted. Whisk in the Parmesan cheese and season to taste. Simmer until slightly thickened (+/- 5 minutes)
Add the cooked pasta and toss until well coated. If you feel the sauce is too thick, add a little of the reserve pasta water 15m (1 tbsp) at a time
Once the pasta is ready, spoon into the potato skins and sprinkle with extra Parmesan cheese and parsley. Serve while still warm