Asparagus-Stuffed Potatoes Recipe
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 Servings
Prep: 15 min.
Bake: 1 hour 20 min.
Ingredients
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
Directions
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.
Nutrition Facts: 1 serving (1 each) equals 363 calories, 15 g fat (10 g
saturated fat), 53 mg cholesterol, 709 mg sodium, 43 g carbohydrate, 4 g
fiber, 14 g protein.
Asparagus-Stuffed Potatoes published in Country Extra March 1994, p49
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