Souffle Baked potatoes
Serves 4
4 baking potatoes
2 eggs, separated
100g (4oz) fresh parmesan
1 bunch watercress
1 tsp mustard
Salt and pepper
Mixed leaf salad
Pickled red pepper, sliced to garnish
Bake the potatoes in a hot oven 200ūC Mark 6 for an hour.
Cut in half and remove the potato flesh.
Mix the flesh with the egg yolks, parmesan cheese, chopped watercress and mustard.
Season to taste.
Whisk the egg whites until stiff and fold into the potato flesh.
Spoon back into the potato skins.
Return to the hot oven for 20 minutes.
Garnish and serve immediately with a watercress mixed leaf salad.
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