Clay's Kitchen : Potato Recipes

Potato Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Souffle Baked Potatoes With Gruyère Cheese and Watercress

Servings: 4

4 baking potatoes
2 eggs, separated
4 ounces Gruyère cheese, grated
3 ounce package watercress, roughly chopped
1 teaspoon mustard
salt and pepper
mixed leaf salad
pickled red pepper, sliced to garnish

Bake the potatoes in a hot 400°F oven an hour. Cut in half and scoop out the potato flesh, reserving the skins. Mix the flesh with the egg yolks, Gruyère cheese, watercress and mustard. Season to taste. Whisk the egg whites until stiff and fold into the potato mixture. Spoon back into the potato skins. Return to the hot oven for 20 minutes. Garnish and serve immediately with a watercress and mixed leaf salad.

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