Souffléed baked potatoes
These satisfying baked potatoes make a good budget meal.
- 4 baking potatoes, scrubbed
- 25g/1oz butter
- 2 large British Lion eggs, separated
- 50g/2oz watercress, chopped
- 50g/2oz wafer thin sliced ham, thinly sliced
- 100g/4oz Cheddar cheese, grated
- Preheat the oven to 200C/Fan 180C/400F/Gas Mark6. Place the potatoes on a baking sheet and bake in the hot oven for 50-60mins or until tender and the skins crisp.
- Slice a circle of skin off each potato and discard. Scoop out the potato flesh leaving a 5mm/¼in thick wall of potato next to the skin. Mash the potato with the butter and egg yolks. Stir in the watercress, ham and half the cheese. Season to taste.
- Place the egg whites in a grease-free bowl, then use an electric whisk to whisk them until they form soft peaks. Stir a spoonful through the potato mixture, then gently fold through the remainder. Scoop the mixture back into the potatoes. Sprinkle over the cheese and bake for a further 20mins or until puffed up and golden. Serve in bowls with more watercress.