Asparagus Stuffed Potatoes Recipe
By Tom Henderson What happens when you combine two flavor favorites, asparagus, and bacon, in this delicious twist on a twice-baked potato? Nothing short of taste bud heaven.
4 medium baking potatoes
1 tablespoon milk
1/2 cup sour cream
1 teaspoon onion salt
1/8 teaspoon pepper
1 pound fresh asparagus spears cut into 1 inch pieces and cooked
4 tablespoons cooked crumbled bacon
1 cup shredded sharp cheddar cheese
Preheat oven to 400°F. Scrub potatoes well. Dry well, coat with olive oil, and sprinkle with kosher salt. Place directly on the top oven rack (note: place a baking sheet on the bottom rack to catch any drips) and bake for 45-60 minutes or until soft. Cut a thin slice off the long side of each potato. Carefully scoop out pulp while leaving shell intact. In a mixing bowl, mash pulp with milk, sour cream, onion salt, and pepper until smooth. Fold in asparagus pieces and crumbled bacon. Stuff shells; place in a shallow baking dish. Sprinkle with cheese. Return to the oven for 20 to 25 more minutes or until potatoes are heated through.
TIP: Parboiling potatoes make their baking time shorter and their texture fluffier. Bring a pot of water (size and amount depends on the number of potatoes you need) to a boil. Add scrubbed potatoes and when the water returns to a rolling boil, time the potatoes for 10 minutes. Drain water, place potatoes in a preheated oven, and bake for the prescribed time, minus 10 minutes.