Search Over 15,000 Recipes

Advanced Search

Ingredients

Exclude

Cuisine
Collections
Chef Name
Show Name

Recipes from: Celebrity Chefs
Member Chefs
Both
Recipes must have: Video Photo

Easy Cheddar Cheese & Potato Soufflé

Recipe by Frank Bordoni

Pin It

This is a great snack at anytime of the day. We make it using leftover baked or mashed potatoes and with whatever cheese happens to have around - although a good strong cheddar is great.

Serves 4

Ingredients

4 large baking potatoes
2 eggs, separated
6 oz mature cheddar cheese
2 oz parmesan cheese, grated
6 floz butter milk
Sea salt and pepper to taste

Measurement Conversion Calculator

Method

Preheat the oven to 200c.
Prick the potatoes all over with a fork and bake for 1 hour or until very tender. Cut around the potatoes horizontally and scrape the flesh into a large bowl taking care to leave the skins intact.
Mash the potatoes with a fork and add the cheddar cheese, egg yolks and season. Add the milk a little at a time to loosen the mixture (the exact quantity will depend on the potatoes themselves).
In a clean bowl, whisk the egg whites until stiff and fold into the mixture using a metal spoon. Fill the potato skins with the mixture and scatter over with Parmesan cheese. Return to the oven and cook for a further 10-15 minutes until puffed up and golden.

No Rating