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Souffle Baked Potatoes With Gruyere Cheese & Watercress

Make Souffle Baked Potatoes With Gruyere Cheese & Watercress at home with Baking Potatoes, Eggs Separated, Gruyere Cheese Grated, Pack Watercress Roughly Chopped, and Mustard. Serves 4. Keep it handy for the next time you cook it.

Ingredients

• 4
• 2
• 100
• 85
• 1 tsp
• to taste
• to taste

Method (preview)

1. 1

   Bake the potatoes in a hot oven 200C, Mark 6 for an hour.

2. 2

   Cut in half and scoop out the potato flesh, reserving the skins.

3. 3

   Mix the flesh with the egg yolks, gruyere cheese, watercress and mustard.

4. 4

   Season to taste.

5. 5

   Whisk the egg whites until stiff and fold into the potato mixture.

6. 6

   Spoon back into the potato skins.

7. 7

   Return to the hot oven for 20 minutes.

8. 8

   Garnish and serve immediately with a watercress and mixed leaf salad.