You can make this side dish anytime and for any occasion, although I have to say it tastes best when I use fresh asparagus grown here in my backyard!
- 4 medium baking potatoes
- 1 to 2 tablespoons milk
- 1/2 cup sour cream
- 1 teaspoon onion salt
- 1/8 teaspoon pepper
- 1 pound fresh asparagus, cut into 1-inch pieces and cooked
- 1 cup (4 ounces) shredded cheddar cheese
- 2 bacon strips, cooked and crumbled
- Bake potatoes at 400° for about 1 hour or until done. Cut a thin slice off the top of each potato and discard. Carefully scoop out pulp while leaving shell intact. In a bowl, mash pulp with milk, sour cream, onion salt and pepper until smooth. Fold in asparagus. Stuff shells; place in an ungreased shallow baking dish. Sprinkle with cheese and bacon. Return to the oven for 20-25 minutes or until heated through. Yield: 4 servings.
Originally published as Asparagus-Stuffed Potatoes in Country Extra March 1994, p49
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