Baked potato soufflé

Baked potato soufflé

Baked potato soufflé


4 – 5 large potatoes
Eggs – 2 pcs
150g cherry tomatoes
1 leek, white part only
100g grated cheddar cheese
2 tablespoons milk
butter softened


Preheat oven to 200 ° C.

Potatoes grease, put on a baking sheet, sprinkle with salt and bake 1 hour.
Leek cut into small pieces and fry until softened with butter, about 5 minutes.

Each baked potatoes cut off the top, scrape out the pulp, leaving a shell thickness of 5 mm.

Mash the pulp is extracted, mixed with milk.

Add leeks, along with the released when frying liquid.

Yolks separated from whites, tomatoes cut in half and add to the potato pulp with 2/3 of the cheese.

Protein shake up with the addition of a pinch of salt to a thick froth, mix with stuffing.

Fill potato shells stuffed, put them in a refractory form, put in the oven, sprinkle with the remaining cheese.

Cook for 20-25 minutes. until golden brown.

Bon Appetit!

Baked potato soufflé

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