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Categories:Viewed: 136 - Published at: 6 years ago
Ingredients
- 6 large potatoes, baked (russets are best)
- 2 -3 tablespoons soft butter
- 1/2 cup hot milk
- salt and pepper
- 1 teaspoon baking powder
- 1 pinch nutmeg
- 2 egg yolks (place one in a seperate bowl)
- 2 egg whites
- 1/2 - 3/4 cup swiss cheese, finely shredded
- 2 tablespoons onions, grated (optional)
- 1 tablespoon water
Method
- Cut a thin slice from the top of the potato and discard.
- Scoop out the potato pulp carefully with a spoon, and place the pulp in a medium bowl (be careful not to break the potato skin).
- With an electric mixer mix the pulp with soft butter, hot milk, salt, pepper, baking powder, nutmeg and ONE egg yolk and onion (if using); whip/beat until smooth and fluffy.
- Add in the shredded cheese; mix well to combine.
- In another bowl, whip the egg whites until stiff; fold into potato mixture.
- Pile the potato mixture back into the skins.
- In a small bowl or cup beat the remaining egg yolk with water.
- Set oven to 400 degrees.
- Brush the egg yolk/water mixture over the top of each potato.
- Set the stuffed potatoes into a greased baking pan.
- Bake for 15 minutes.
