Baked cheese soufflé potatoes
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h 25 min |
| Total: | 1 h 45 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Vegetables |
| Source: | Metro |
Recipe ingredients
- 4 Irresistibles baking potatoes*
- 1 cup (250 mL) grated Gruyère*
- 1 green onion, chopped fine
- 1/3 cup (80 mL) butter*, cubed
- 1/4 cup (60 mL) cream 35%
- 2 eggs*, separated
- Salt and pepper to taste
Preparation
Preheat oven to 425°F (220°C).
Wash potatoes and pierce with a fork.
Bake until tender, about 50-60 minutes; remove from oven.
Lower oven temperature to 350°F (180°C).
Cut potatoes in half lengthways.
Remove most of the flesh, leaving enough to form a firm shell.
Return shells to oven to crisp.
In a bowl, mash potato flesh.
Stir in Gruyère, green onion, butter, cream, egg yolks, salt and pepper.
Beat egg whites into stiff peaks and fold gently into mashed potatoes.
Gently fill shells with mashed mixture and bake about 25 minutes.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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