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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 19th August 2009

Cheese soufflé potatoes
This is a smarter way to serve jacket potatoes and is always a great success. They need to be eaten as soon as they are cooked as they will flop down if left.

Ingredients
4 large baking potatoes, washed
Little oil,
Salt
25g butter,
100ml milk
1 teasp Dijon mustard
1 tbsp chopped fresh chives
2 eggs, separated
150g cheddar cheese, grated
Freshly ground black pepper

Method
Preheat the oven to 200C /400F/gas 6). Rub the potatoes with oil and salt. Bake in the oven for one to one and a half hours depending on their size. When cooked, leaving the oven on, cut the potatoes in half and scoop out the middles into a saucepan or flat-bottomed bowl, leaving the crispy skins empty.
Mash the flesh with the butter, milk, mustard, chives and egg yolks until smooth. Stir in the cheese and season the mixture well with salt and freshly ground black pepper. Whisk the egg whites until firm in a clean dry bowl, then gently fold them into the potato mixture using a large metal spoon.
Spoon the mixture back into the potato shells. Place on a baking tray, return to the oven and bake for a further 20 minutes or until risen and golden.
Serve with a salad.

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