Soufflé Stuffed Potatoes

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Ingredients

Serves
4
-
+
Conversion
Metric
Imperial
4 large baking potatoes
1 cup (250 mL) shredded old cheddar cheese
2 eggs, separated
4 slices bacon, cooked and crumbled
1/4 cup (50 mL) chopped fresh chives or green onions
Nutritional Facts
Amount Per Serving
358 Calories
Protein
16g
Fat
15g
Carbohydrate
40g

Directions

Scrub potatoes; prick all over with fork. Bake on baking sheet in 400°F (200°C) oven for 45 to 60 minutes, or microwave at high for 10 to 12 minutes, or until tender when pierced with fork.

Cut off thin layer lengthwise from each potato; peel off skin from layer and place flesh in bowl. Using spoon; scoop flesh from bottom into bowl, leaving 1/2 inch (1 cm) thick shell. Add cheese, egg yolks and 1/2 tsp (2 mL) each salt and pepper; mash and set aside.

In separate bowl, beat egg whites until stiff peaks form. Using spatula, stir one-quarter into potato mixture until combined. Fold in remaining egg whites, bacon and chives. Mound back into potato shells. Bake in 350°F (180°C) oven for about 30 minutes or until tops are golden.

Preparation: 10 to 15 minutes

Cooking: 11/4 to 11/2 hours