Tasty Baked Potato with Asparagus


  • 1 x sebago potato
  • 1 x asparagus spear
  • 1 x tomato
  • 2 x shallots
  • 1 tsp fresh crushed garlic
  • 1 tsp fresh chopped ginger
  • bunch coriander
  • 1 tsp honey
  • 1 tsp red wine vinegar
  • 25 g Mainland Finely Grated Noble White Cheddar cheese
  • handful of baby spinach
  • cracked pepper to taste
  • 10 mL extra virgin olive oil


  1. Pre-heat oven to 180ºC.
  2. Wash potato and pat dry. Rub with oil, then roll in pepper. Place on a baking tray and bake for 1 hour.
  3. Remove woody stem of asparagus & blanch in simmering water with spinach. Plunge in icy water, strain and pat dry. Chop wilted spinach & asparagus.
  4. Prepare tomato blend by roughly chopping tomato, shallots, coriander, garlic & ginger.
  5. Then add honey, pepper & vinegar to taste & add a drop of extra virgin olive oil. Then blend for 10 seconds.
  6. To serve make insertions with a knife in the shape of a cross into the potato, press your fingers into the sides helping the potato to sprout and open through the insertion.
  7. Add the asparagus & spinach mix, then top with tomato blend & a generous serving of Mainland Finely Grated Noble White Cheddar cheese.
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Tasty Baked Potato with Asparagus

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