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Easy Cheddar Cheese & Potato Soufflé

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.


  • 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


  • 1.

    Preheat the oven to 200c.

  • 2.

    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.

  • 3.

    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).

  • 4.

    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.

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