Stuffed Alfredo  Potato

2 large russet potatoes
3/4 cup prepared alfredo sauce
1/2 teaspoon garlic powder
1 pinch dried thyme
1 large green onion, finely chopped
1/2 cup old cheddar cheese, shredded
1/2 cup mozzarella cheese, shredded
salt and black pepper
1 cup old shredded cheddar cheese (or to taste)

Bake the potatoes until fork-tender (about 1 hour) allow the potatoes to cool enough to handle.
In a bowl combine the alfredo, garlic powder (if using) salt and pepper and a pinch of dryed thyme.
Add in about 1/2 cup cheddar cheese, 1/2 cup mozzarella cheese and finely chopped green onion; mix to combine.
When the potatoes are cool enough to handle, slice the two potatoes in half (making 4 halves).
Carefully scoop out the pulp from each half, then add to the alfredo/cheese mixture; mix until smooth.
Stuff the mixture evenly between the four halves.
Sprinkle the tops with grated cheddar cheese.
Place on a baking sheet and bake at 350 degrees until the cheese has melted (or place in the microwave).