Thursday 31 July 2008,
Hey there, I've decided to upload this recipe which I think is a rather time-consuming one.. But once you've succeeded in baking it, you'll realize that your effort hasn''t gone down to waste.
SOUFFLE POTATO
Preparation time: 25 minutes
Total cooking time: 1 hour 20 minutes
Makes 2
Ingredients:
2 large russet potatoes, unpeeled
60 g grated cheddar cheese
1 tablespoons light sour cream
1½ eggs, separated
½ spring onion, finely chopped½ tablespoon chopped parsley
Total cooking time: 1 hour 20 minutes
Makes 2
Ingredients:
2 large russet potatoes, unpeeled
60 g grated cheddar cheese
1 tablespoons light sour cream
1½ eggs, separated
½ spring onion, finely chopped½ tablespoon chopped parsley
Method:
1. Preheat the oven to moderate 180oC.
2. Pierce the potatoes three times with a skewer.
3. Bake for 50 minutes; increase the oven temperature to moderately hot 200 oC.
4. Cut the top off each potato and discard.
5. Carefully scoop out the potato flesh, leaving enough attached to the skin to make a firm shell.
6. Mash the cheddar cheese, sour cream, egg yolks, spring onion and parsley. Season, to taste.
7. Using a clean bowl and beaters, beat the egg whites until firm peaks form.
8. Gently fold a quarter of the egg white into the potato mixture to loosen it up., then carefully fold in the remainder.
9. Pile the mixture into the potato shells.
10. Place the potato shells on a baking tray and bake for 30 minutes.
Labels: CLAIRE
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