Imagine sinking your fork into a perfectly crispy-skinned baked potato, loaded with tender, roasted asparagus and a luxurious dollop of creamy sour cream. This isn't just another side dish - it's a culinary experience that transforms humble ingredients into a restaurant-worthy meal that will make your taste buds dance with joy. Whether you're looking for a quick weeknight dinner or an impressive vegetarian option, this Baked Potato with Asparagus Topping is about to become your new obsession.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 large russet potatoes
- 1 bunch asparagus, trimmed
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
- 1/4 cup sour cream
Instructions
- Preheat the oven to 425°F (218°C). Wash the russet potatoes thoroughly, scrubbing the skin to remove any dirt.
- Pat the potatoes dry with a clean kitchen towel. Using a fork, pierce each potato 4-5 times on all sides to allow steam to escape during baking.
- Rub each potato with 1 tablespoon of olive oil and sprinkle generously with salt and black pepper. Place the potatoes directly on the middle oven rack.
- Bake the potatoes for approximately 45-50 minutes, or until they are tender when pierced with a fork and the skin is crispy and golden brown.
- Meanwhile, prepare the asparagus. Trim the woody ends of the asparagus spears by bending each spear until it naturally breaks at its tender point.
- Toss the asparagus with the remaining olive oil, and season with salt and black pepper.
- During the last 10 minutes of potato baking, spread the asparagus on a baking sheet and roast in the same oven until tender and slightly charred.
- Once potatoes are done, remove from oven and let rest for 2-3 minutes. Slice each potato lengthwise and gently squeeze the sides to open.
- Top each potato with roasted asparagus spears and a dollop of sour cream.
- Serve immediately while potatoes are hot and asparagus is still warm. Optional: garnish with additional black pepper or fresh herbs if desired.
Tips
- • Choose russet potatoes for the best baking results - their high starch content ensures a fluffy interior and crispy skin. • Don't skip piercing the potatoes with a fork; this prevents them from potentially exploding in the oven and helps steam escape. • For extra crispy potato skin, rub generously with olive oil and sprinkle with coarse salt before baking. • Roast asparagus simultaneously with potatoes to save time and energy. • Let potatoes rest for a few minutes after baking to allow the interior to settle and become perfectly fluffy. • Experiment with additional toppings like chives, grated cheese, or crispy bacon bits for variety.
Nutrition Facts
Calories: 515kcal
Carbohydrates: 77g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 15mg
