Souffle Potatoes

Souffle Potatoes
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1 Answer

Answer :

4 large old potatoes, scrubbed oil for brushing

Filling:

50 g12 oz Cheddar cheese, grated 2 small eggs, separated

25 gl 1 oz butter or margarine

1 X 15 ml spoon/1. tbsp chopped parsley

salt and pepper

Methods:

Pre-heat the oven to 200°C/400°F/ gas 6.

Brush the skins of the potatoes all over with oil and bake for about 1 hour, until soft. Cut the top off each potato and carefully remove the flesh, leaving the skins intact.

Mash the potato in a bowl and beat in the cheese, egg yolk, butter and parsley. Season to taste with salt and pepper. Whisk the egg whites until stiff and fold into the potato mixture, return to the potato skins, piling the mixture up on top. Return to the oven for about 20 minutes until the filling is golden, and serve piping hot.
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