Swiss Soufflé Potatoes

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“1000 Great Recipes by Martha Day”
1hr 45mins

Ingredients Nutrition


  1. Preheat the oven to 425. Scrub the potatoes and then prick them all over with a fork. Bake for 1-1 ½ hours until tender. Remove from the oven and reduce temperature to 350.
  2. Cut each potato in half and scoop out the flesh into a bowl.
  3. Return the potato shells to the oven to crisp them up while making the filling.
  4. Mash the potato flesh using a fork and then add the gruyere, butter, cream and egg yolks. Season to taste with salt and pepper. Beat well until smooth.
  5. Whisk the egg whites in a separate bowl until stiff peaks form, then fold into potato mixture.
  6. Pile the mixture back into the potato shells and bake for 20-25 minutes, until risen and golden brown.

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