4 lg. White Idaho Potatoes
1/2 stick Butter
1 Onion, chopped
1/8 tsp. M-K Cayenne Red Pepper
1/4 tsp. M-K Granulated Black Pepper
2 tsp. Salt
1 c. Sharp Cheese, shredded
Milk

Scrub potatoes, then dry and pierce. Bake at 400° for about an hour on a rack without foil. Melt butter and saute onion. Halve the potatoes lengthwise. Scoop out the pulp while leaving shell intact. Mash potatoes. Add M-K Cayenne Red Pepper, M-K Granulated Black Pepper, salt, butter, onion and cheese. Beat in enough milk to create a fluffy consistency. Fill 6 to 8 of the potato shells. Pile high and score tops with a fork. Bake only until tops are lightly brown. Serves 6 to 8.

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