Stuffed Baked Potatoes Souffle

STUFFED BAKED POTATOES SOUFFLE


To fill 4 potatoes

  • 2 oz (50 g) butter

  • 2 tbs cream

  • 1 large or 2 small eggs, separated

  • salt, pepper

  • fresh parsley or chives, chopped

  1. When the potatoes are cooked cut them in half lengthways and scoop the flesh into a bowl.

  2. Mash with the butter and cream, season and then beat in the egg yolk.

  3. Whisk the egg white stiff and carefully fold into the mixture.

  4. Put the potato skins on a suitable serving dish and divide the mixture between them.

  5. Return to the oven for 10 minutes, serve immediately sprinkled with parsley or chives.

  6. This recipe can be varied by including grated cheese, chopped ham or by incorporating fresh herbs into the mixture.

More about Potatoes Recipes