Method :
- Preheat the oven to 220oC/425oF/Gas 7.
- Scrub the potatoes, then prick them all over with a fork.
- Bake for 1 - 11/2 hours until tender.
- Remove them from the oven and reduce the temperature to 180oC/350oF/Gas
4.
- Cut each potato in half and scoop out the flesh into a bowl.
- Return the potatoes shells to the oven to crisp them up while
making the filling.
- Mash the potato flesh using a fork, then add the Gruyére, herb
flavored butter, cream, egg yolks and seasoning.
- Beat well until smooth.
- Whisk the egg whites in a separate bowl until they hold stiff
peaks, then fold into the potato mixture.
- Pile the mixture back into the potato shells and bake for 20 -
25 minutes, until risen and golden brown.
Serves 4
Note :
Economical and satisfying, baked potatoes are great for cold weather
eating. Choose a floury variety of potato for the very best results.
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