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Serving: 2

Prep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

INGREDIENTS

Baked potatoes
 3 large potatoes, with the skin on
 45 ml (3 tbsp) melted butter
 Salt and pepper, to taste
Alfredo sauce
 250 g fettuccine
 125 ml (½ cup) fresh cream
 125 ml (½ cup) butter
 125 ml (½ cup) freshly grated Parmesan cheese
 Black pepper, to taste
 45 ml (3 tbsp) fresh parsley, finely chopped

DIRECTIONS

1

To make the baked potatoes, preheat the oven to 200°C and place a cooking rack onto a baking tray

2

With a fork, poke the potatoes on all sides and place them on the cooling rack and bake (+/- 20 minutes)

3

Remove from the oven and with a pastry brush, brush the butter all over the potatoes until very well coated and sprinkle with salt

4

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)

5

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

6

In a large pot with salted boiling water, cook the linguine until al dente. Drain, reserving 250ml (1 cup) of the water

7

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)

8

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

9

Once the pasta is ready, spoon into the potato skins and sprinkle with extra Parmesan cheese and parsley. Serve while still warm

Ingredients

Baked potatoes
 3 large potatoes, with the skin on
 45 ml (3 tbsp) melted butter
 Salt and pepper, to taste
Alfredo sauce
 250 g fettuccine
 125 ml (½ cup) fresh cream
 125 ml (½ cup) butter
 125 ml (½ cup) freshly grated Parmesan cheese
 Black pepper, to taste
 45 ml (3 tbsp) fresh parsley, finely chopped

Directions

1

To make the baked potatoes, preheat the oven to 200°C and place a cooking rack onto a baking tray

2

With a fork, poke the potatoes on all sides and place them on the cooling rack and bake (+/- 20 minutes)

3

Remove from the oven and with a pastry brush, brush the butter all over the potatoes until very well coated and sprinkle with salt

4

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)

5

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

6

In a large pot with salted boiling water, cook the linguine until al dente. Drain, reserving 250ml (1 cup) of the water

7

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)

8

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

9

Once the pasta is ready, spoon into the potato skins and sprinkle with extra Parmesan cheese and parsley. Serve while still warm

Baked potatoes with a creamy alfredo filling