Monthly Recipe


  • 4 baking potatoes
  • 1 onion, chopped
  • 1 stick butter
  • 1/8 teaspoon cayenne pepper
  • 2 teaspoons kosher coarse salt
  • 1/4 teaspoon pepper
  • 1 cup grated cheddar cheese
  • 1/3 cup instant potato flakes
  • 1/2 to 3/4 cup heavy cream

Scrub potatoes, dry, and then pierce with a fork. Bake at 425 degrees for 45 minutes to 1 hour, or until tender. Cook onion in butter on low heat until clear and tender, about 20 to 25 minutes. Halve potatoes lengthwise. Scoop out the pulp, leaving shells intact. Mash the potatoes; add seasonings, onion mixture, cheese and potato flakes. Beat in enough of the heavy cream for a fluffy consistency; fill shells. May freeze potatoes at this point. Bake at 400 degrees for 20 to 25 minutes, or until golden on tops. To serve from frozen state, let thaw 30 minutes before baking. Makes 6 to 8 servings.