Small Scrumptious Spuds!


  • 1/4 Cup GODSHALL'S Turkey Bacon (Browned and Diced)
  • 9 Yellow Potatoes (Small)
  • 2 Teaspoons Olive Oil (Divided)
  • Salt (For Taste)
  • Pepper¬†(For Taste)
  • 6 Spears of Asparagus (Trimmed)
  • 5 Teaspoons Sour Cream


  1. Cooke bacon to package instructions then dice.
  2. Preheat the oven to 450 Degrees F.
  3. Cut the potatoes in half lengthwise.
  4. Put them in a baking pan coated with non-stick spray.
  5. Brush the potatoes with 1 teaspoon of the olive oil and sprinkle 1/4 teaspoon salt and 1/8 teaspoon black pepper.
  6. Roast until tender approx. 15 minutes. Allow them to cool.
  7. Meanwhile, brush the asparagus with the remaining 1 teaspoon of oil, pinch of salt and pepper.
  8. Place the spears on a baking sheet and cook until bright green (approx. 5-6 minutes). Allow them to cool.
  9. Cut each asparagus spear into three equal lengths.
  10. Arrange the potato halves on a plate and top each with sour cream, a sprinkle of bacon and one length of asparagus.
  11. ENJOY!
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