Baked Potatoes with Asparagus and Cheese Sauce

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a delicious and comforting dish? Look no further than this mouthwatering recipe for baked potatoes with asparagus and cheese sauce. Crispy on the outside and fluffy on the inside, the baked potatoes provide the perfect base for the tender asparagus spears. Topped with a creamy and cheesy sauce, this dish is a true crowd-pleaser. Whether you're serving it as a side or a main course, this recipe is sure to satisfy your taste buds.

Keywords: baked potatoes, asparagus, cheese sauce, comfort food, crowd-pleaser.

Baked potatoes with asparagus and cheese sauce recipe details

Baked potatoes with asparagus and cheese sauce recipe, recipe Rating: 4.9
Number of votes:132

Even a picky eater will be okay with having asparagus–if it means they get to have the rest of this cheesy potato.
Ready in: 1 hour 10 mins

Ingredients

Serves: 4

• 4 Russet potatoes
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• 1 cup grated your favorite cheese
• Salt and pepper
• 1 pound asparagus, steamed and chopped into bite-sized pieces

Preparation method

Prep: 10 mins | Cook: 1 hour

1. Preheat oven to 400 degrees F.
2. Pierce the potatoes a few times with a fork. Place on baking sheet and bake for 1 hour, or until you can easily slide a knife through the potatoes.
3. While potatoes are baking, make the sauce: melt butter in a saucepan over medium heat. Whisk in the flour and cook, stirring, for 1 minute. Slowly pour in milk and bring to a boil. Boil for 2 minutes to thicken, then remove from heat and stir in cheese until it melts. Season with salt and pepper.
4. Split potatoes open and serve each topped with chopped asparagus and cheese sauce.Cook potato faster in microwave

In a hurry? Cook the potatoes in the microwave. Pierce with a fork as above, then put in microwave on a paper towel. Microwave on high for 15 minutes (only 8-10 if you are doing just 1 potato), or until you can easily slide a knife through the potato.