Southern Selects Cheesy Smothered Asparagus Baked Potatoes
Ingredients
- 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
Instructions
- Preheat oven to 400°F. Pierce potatoes all over with fork; bake potatoes for 1 hour or until tender.
- Cheddar Cheese Sauce: Meanwhile, in saucepan, melt butter over medium heat; cook garlic and thyme for 2 minutes or until soft.
- 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.
- 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.
- Cut slit on top of each baked potato; squeeze open to expose more flesh. Top with asparagus, onion, Cheddar Cheese Sauce and bacon.