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Asparagus-Stuffed Potatoes

Serves: 4

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Helen Druse, Addieville, Illinois


   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


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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 mixing 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.

© Copyright Reiman Publications, 1993-1997


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