Alfredo and Cheese Stuffed Potatoes

3 large baking potatoes

1 clove garlic, minced

1 teaspoon olive oil

1 ½ cups prepared Alfredo sauce

½ teaspoon ground black pepper

¼ teaspoon dried thyme

¾ cup shredded Cheddar cheese

¾ cup shredded mozzarella cheese

¼ cup grated Parmesan cheese

¼ cup shredded Cheddar cheese

Preheat oven to 450 degrees F (230 degrees C). Scrub and dry potatoes, then prick several times with a fork and place onto a baking sheet.

Bake in preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove and cool slightly. Cut potatoes in half lengthwise; scoop out pulp, leaving a thin shell.

Reduce oven temperature to 350 degrees F (175 degrees C).

Heat oil in a small saucepan over medium heat; cook and stir garlic until fragrant, about 2 minutes.

Combine Alfredo sauce, garlic, pepper, and thyme in a small bowl. Stir in 3/4 cup Cheddar cheese, mozzarella cheese, and Parmesan cheese. Combine potato pulp and cheese mixture; mix well. Spoon mixture into potato shells; sprinkle with 1/4 cup Cheddar cheese.

Bake in preheated oven until potatoes are hot and cheese is melted, about 15 minutes.