Southern Selects Cheesy Smothered Asparagus Baked Potatoes


  • 8 baking potatoes, such as Russet or Idaho
  • 8 oz Southern Selects Asparagus, trimmed and chopped into 1-inch pieces
  • 1 tbsp butter
  • 1 large cooking onion
  • 1/4 tsp each salt and freshly ground pepper
  • 8 slices bacon, cooked and crumbled
Cheddar Cheese Sauce
  • 2 tbsp butter
  • 1 clove garlic, minced
  • 1/2 tsp dried thyme
  • 3 tbsp all-purpose flour
  • 1 cup milk
  • 1/4 cup whipping cream
  • 1 tsp Dijon mustard
  • 1/4 tsp each salt and freshly ground pepper
  • Pinch ground nutmeg
  • 1 cup shredded aged Cheddar Cheese
  1. Preheat oven to 400°F. Pierce potatoes all over with fork; bake potatoes for 1 hour or until tender.
  2. Cheddar Cheese Sauce: Meanwhile, in saucepan, melt butter over medium heat; cook garlic and thyme for 2 minutes or until soft.
  3. Sprinkle in flour; cook for 1 or 2 minutes, stirring constantly. Slowly whisk in milk and cream until smooth; bring to boil, stirring constantly. Reduce heat; cook, stirring frequently, for 5 to 8 minutes or until sauce thickens slightly. Stir in mustard, salt, pepper and nutmeg; stir in cheese until melted.
  4. Blanch asparagus in boiling salted water for 3 to 5 minutes or until tender; drain well. In skillet, melt butter over medium heat; sauté onion for 8 to 10 minutes or until tender and golden brown. Season with salt and pepper.
  5. Cut slit on top of each baked potato; squeeze open to expose more flesh. Top with asparagus, onion, Cheddar Cheese Sauce and bacon.