Souffle Baked Potatoes With Gruyere Cheese & Watercress

Serves: 4
Prep: 20 minutes
Cooking: one hour 20 minutes

4 baking potatoes
2 eggs, separated
100g/4oz gruyère cheese, grated
1 x 85g/3oz pack watercress, roughly chopped
1 tsp mustard
salt and pepper
mixed leaf salad
pickled red pepper, sliced to garnish

Bake the potatoes in a hot oven 200°C, Mark 6 for an hour. Cut in half and
scoop out the potato flesh, reserving the skins. Mix the flesh with the
egg yolks, gruyure 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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