Herb and Cheese “Deviled Potatoes” Recipe - Eat Wisconsin Potatoes

Ingredients

• Deviled Potato Shells
• 1 lb. 454g Creamer Size Potatoes (Any Variety), split in half lengthwise.
• As Needed Cold Water
• 1 tablespoon 4g Kosher Salt
• For the Filling
• 2 cups 480 ml Hot Water
• ½ teaspoon 1g Kosher Salt
• ¼ cup 60ml Whole Milk, cold
• 1 cup 80g Dehydrated Potato Flakes
• ½ tablespoon 15ml Olive Oil
• 5.2 ounces 150g *1/2 package Garlic and Herb Cheese Spread
• 1 tablespoon 1g Fresh Chives, chopped (Parsley can be subbed)
• Garnish
• ½ cup 90g Fresh Asparagus Tips, Cut 1 inch, cooked and cooled.