Thursday, February 6, 2014

White Asparagus and Ham Double Baked Potato

After a lengthy trip to the grocery store, we returned home with three bags filled with virtue... well, aside from (virtuously) supporting the Calgary Zoo with (not-so-virtuous) limited edition gelato from Fiasco Gelato. (You can read more about this limited edition gelato here.)

Tonight, we'll be salivating over White Asparagus and Ham Double Baked Potatoes. Perfect for dinner tonight and, even better, I'll have leftovers for lunch tomorrow. 

2 large russet potatoes
1 thick slice (approximately 100g) cooked ham, cut into cubes
1 bunch of white asparagus
1 tablespoon of tarragon
1/2 cup sour cream (or greek yogurt)
1/2 cup goat cheese / chevre
Salt and pepper
Healthy grating of parmesan cheese on top of each potato

This was soooooo simple.

First, you bake your potatoes. Heat your oven to 425 F. Give your potato a little scrub. Pierce the skin with a fork, to let steam escape. Rub it with olive oil, season with salt and pepper. Put it on your tray (you can line that tray with foil to make clean up even easier) and into the oven. Bake for about 60 minutes, flipping it either midway or a few times during the cooking time. You can test for doneness by feeling the skin (is it crisp and dry?) and piercing the flesh with a fork (does it feel soft and tender inside?). If yes, you're set. If not, give it a bit more time. 

Turn your oven down to 350 F.

Wash and prep your asparagus. Instead of cutting the ends of your asparagus, did you know that you can snap off the bottom and it will naturally break at the necessary point? The woody end will be left behind and the tender top will remain. Steam your asparagus quickly by putting a bit of water in the bottom of a pan, bringing it to a boil, and adding your asparagus. This only takes a few short minutes, so don't leave it unattended. Remove from heat and set aside.

Chop your tarragon.

Once the potatoes have cooled slightly, cut them in half and scoop out the tender flesh into a large bowl, leaving about 1/2 cm or so edge to maintain the integrity of the potato skin shell. 

Your asparagus should be cool now. Cut the asparagus into chunks, maybe about an inch to inch and a half long. It doesn't really matter - this is rustic!

Take your slice(s) of cooked ham (I bought this from the deli section at the grocer, as I seldom have a whole cooked ham at home... this was way easier) and cut it into cubes. 

Give the potatoes a quick mash and add your sour cream (or greek yogurt), goat cheese, tarragon, asparagus, and ham. Mix together. Taste your filling, then adjust the salt and pepper to your tastes. 

Pack the filling back into your potato skins and, if you want, grate some parmesan or other cheese on top. Return to the oven to warm through... this should only take about 15 minutes, since your ingredients are not fridge cold.

Enjoy your double baked potato with a nice salad or some veg. Pack up any leftover potatoes for an amazing lunch. 

1 thought(s):

bristol plasterer said...

This sounds lovely. Going to give this a go. thanks for sharing this recipe.


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