So, you’re feeling radical, and instead of serving turkey this year, you want to highlight vegetables as the main dish? Great plan – there are so many options!
This recipe calls for four large potatoes, which will create eight generously filled potato halves. Depending on how many diners you’re expecting and if you want to serve one or two halves per person, you can adjust the recipe accordingly.
Blue Cheese, Asparagus and Dill Stuffed Potatoes
- 4 large baking potato, scrubbed clean
- 2 tablespoons olive oil
- 4 large cloves of garlic, peeled and finely chopped
- 1 medium-large onion, finely chopped
- 2 cups sliced fresh asparagus
- 2 tablespoons fresh dill, finely chopped
- 1 cup blue cheese, crumbled
- 1 teaspoon salt
- pepper to taste
- 2 tablespoons butter
- 1/2 cup sour cream or plain yogurt
- Preheat oven to 425º.
- Prick potatoes with a fork and bake for 1 hour, or until tender. Remove from oven and allow to cool.
- Once cool enough to handle, slice open and gently scoop out the insides, leaving the shells whole.
- Transfer insides to a bowl and mash.
- Heat oil in skillet over medium heat and saute onions until translucent. Add asparagus and garlic and cook just for another 2-3 minutes. Add to mashed potato.
- Stir in dill, blue cheese, butter, sour cream or yogurt and salt and pepper to taste.
- Fill potato skins with this mixture (they will be very full) and set on a baking dish. Return to a 400º oven and bake for 15 minutes.
Thanks to the Horn of the Moon restaurant, formerly in Montpelier, Vermont, and their great cookbook Beyond the Moon Cookbook: More Vegetarian Recipes From the Author of Horn of the Moon Cookbook by Ginny Callan for this recipe. Another great vegetarian cookbook, is the restaurant’s original one: Horn of the Moon Cookbook: Recipes from Vermont’s Renowned Vegetarian Restaurant