- 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
- 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.