Stuffed Potatoes with Fresh Asparagus

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Stuffed

Potatoes with Fresh Asparagus

 

3 large Idaho potatoes scrubbed

1 small

red onion finely chopped

1 tsp. olive oil

12 ozs. fresh asparagus

8

ozs. sour cream

1 to 2 tsps. curry powder

salt and pepper

3 tbsps.

sliced almonds

 

Preheat the oven to 400 degrees. Scrub the potatoes and

prick with a fork. Bake for about 1 hour 15 minutes or until potatoes yield to

the touch.

Saute onion in the olive oil. Put into a bowl and set

aside.

Chop the asparagus into 1/2 inch pieces, leaving the tips at 1 1/2

inches for garnish. In a saucepan bring water to a boil, to which salt has been

added and add the asparagus. Cook for 5 minutes. Drain and add to the bowl,

except for the tips.

When potatoes are cooked, while still hot, split in

half. Scoop pulp from the shells, leaving a little pulp around the

edges.

Place potato skins on a baking sheet.

Add sour cream and curry

powder to the bowl and stir the mixture up. Spoon potato mixture back into the

potato shells, dividing evenly. Press sliced almonds onto potatoes. Bake at 350

degrees for 15 minutes.

Serve with asparagus tips for garnish. Serves

6.