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 tastebud heaven.
| 4 medium baking potatoes |
| olive oil |
| kosher salt |
| 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 makes 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.
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