- 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 shredded cheddar cheese
- 2 bacon strips, cooked and crumbled
- 1. 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.
1 each: 363 calories, 15g fat (10g saturated fat), 53mg cholesterol, 709mg sodium, 43g carbohydrate (5g sugars, 4g fiber), 14g protein.
May 27, 2019We thought this was very good. I whipped the potatoes, milk and sour cream for the filling then stirred in ham and shredded cheese. Then topped with more shredded cheese and green onions. We omitted the bacon this time, but think it would be good. Thanks to whomever shared the recipe!
Feb 25, 2013
Very good! A new twist on a stuffed potatoe.
Dec 31, 1969
aspargus is in sean now and I am alrways looking for new ideas, this is a great recipe. We will make it again an again thanks mary in Richmond va.