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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Oven
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baked Potato With Asparagus Topping

Date Added: December 03, 2009


1 Potato diced
1 Teaspoon Vegetable Oil as needed
1 Tablespoon Onion
4 Unit Asparagus cut diagonally in 1& quot
1 Unit Carrot thinly sliced
3 Tablespoons Sour Cream divided
1 Unit Pepper if desired
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1. Scrub potato; prick several times with fork.

2. Microwave at High, turning once, for about 5 minutes or until tender.

3. Wrap in paper towel; let stand 5 minutes. (Or bake potato in 425 F oven or toaster oven for 1 hour or until tender).

4. Meanwhile, in small saucepan, heat oil over medium heat; cook onion, asparagus and carrot, stirring, for about 4 minutes or until tender-crisp.

5. Reduce heat to low. Stir in sour cream, and pepper to taste; heat through.

6. Cut potato in half and mash pulp with fork; season with salt and pepper to taste.

7. Spoon asparagus mixture over potato. Makes 1 serving.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Potato, Asparagus, Onion allergies.
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