It's spring as anyone with allergies can attest. It also means planting your garden, which I intend to do sooner rather than later. The soil is tilled and raked, I'm only waiting for the nights to be a tad warmer than say, frost. I did plant potatoes, but I figure they're pretty hardy; we'll see just how hardy they are when I dig them up in a few weeks.
Today's recipe is a combination healthy and party. No one would ever accuse a stuffed potatoe of being healthy, no matter how much starch you do or don't need in your diet! Now me, I prefer my potatoes stuffed with cheese and bacon, but in the interest of the healthy portion of this post, I went with this recipe instead. There's still bacon in it, so perhaps it all works!
Prep Time:15 Min
Cook Time:1 Hr 20 Min
Ready In:1 Hr 35 Min
4 medium baking potatoes
1 tablespoon 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
Bake potatoes at 400 degrees F 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.