Grilled Asparagus Potatoes

At first glance, these seem a little odd, but the flavors really work out.


Be careful to not overcook the asparagus on the grill or they won't be rigid enough to stand up in the potatoes.

Makes: 4 servings
Prep time: 20 minutes
Cook time: 30 minutes
Printable Recipe

Ingredients:

• 2 russet potatoes, cleaned
• 4 slices bacon
• 1 small bunch asparagus
• 3 T BBQ sauce
• 1 cup shredded sharp cheddar cheese (I used Tillamook)
• Sour cream
• 4 Toothpicks, soaked in water for 30 minutes

1. Boil potatoes until just fork tender. Peel and cut ends off, then cut in half across the center. Scoop out the potato, leaving 1/2" around the edges. You'll be left with what look like potato cups, that can stand up on their ends.

2. Preheat grill to medium-high.

3. Wrap each potato with a slice of bacon and secure with toothpicks.

4. Grill potatoes, opening side up, until the bacon is cooked. Flip over (so the opening side is down), cover with foil, and reduce heat to medium.

5. Place asparagus on grill and coat with BBQ sauce. Grill until done but still crunchy.

6. Flip potatoes back to opening-side up and place 1/4 cup of the cheese in each and let melt. Remove potatoes and asparagus from grill.

7. Trim the asparagus so that the top 1/3rd of the spears remain (save the stems for another use. I like to put them over a garden salad).

8. Remove the toothpicks from the potatoes. Fill with asparagus tips, standing upright.

9. Serve with sour cream.