Welcome to Favorite Ingredient’s Friday sponsored by Overwhelmed With Joy. This week is the Side Dishes Edition.

We’ve had a few problems changing the posts and sidebar information to the new blog template. All of last week’s posts were lost including Favorite Ingredient’s Friday Asparagus Stuffed Potatoes! I’m reposting this recipe.

Asparagus-Stuffed Potatoes

4 medium baking potatoes
1 to 2 tablespoons milk
1/2 cup sour cream
1 teaspoon Watkins Onion Salt
1/8 teaspoon Watkins Black 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

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. Yield: 4 servings.

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