Yield: 4 servings
|4 larges||Maris Piper potatoes|
|25 grams||Butter; (1oz)|
|2 \N||Salad onions; chopped|
|50 grams||Cheddar Cheese; grated (2oz)|
|1 tablespoon||Freshly chopped chives|
|2 \N||Eggs; size 3, separated|
|\N \N||Salt and freshly ground black pepper|
Wash, prick and bake the potatoes in a preheated oven 220øC/425øF/Gas Mark 7 for 1 - 1½ hours, until cooked. Remove, reduce oven temperature to 200øC, 400øF, Gas Mark 6.
Take a 1cm (½ inch) lengthways, slice from each potato and scoop out the middle. Set the skins to one side.
Mash the potato with the butter, onions, ¾ of the cheese, chives, egg yolks and seasoning.
Whisk the egg whites until stiff and fold into the potato mixture.
Spoon back into the potato shells, sprinkle with the remaining cheese and return to the oven for 15 minutes, until golden.
Converted by MC_Buster.
NOTES : Delicious light souffle potatoes, an ideal accompaniment for barbecues and main courses, or served with salad for a light supper.
Converted by MM_Buster v2.0l.