SERVES 4
PREPARATION 15 MINS
COOKING 1 HOUR 15 MINS
4 large floury baking potatoes
sea salt
30g (1oz) butter
100ml (3½oz) milk
1tsp Dijon mustard
2tbsp chopped
fresh chives
2 eggs, separated
150g (5oz) cheddar cheese, grated
black pepper
1. Rinse the potatoes and sprinkle them with sea
salt. Heat the oven to 200ºC (gas mark 6) and bake the potatoes for about 55 minutes, or until they are tender and fluffy. Cut off a lid and spoon the flesh
into a large bowl, leaving a 5mm (¼in) thick shell
on the potato.
2. Mash the flesh with the butter, milk, mustard,
chives and egg yolks until smooth. Stir in the
cheese and season the mixture well with salt
and freshly ground black pepper.
3. Whisk the egg whites until firm, then gently
fold them into the potato mixture using a large
metal spoon. Carefully spoon the mixture back
into the potato shells.
4. Place the filled potatoes on a baking tray, return them to the oven and bake for a further 20 minutes, or until risen and golden.
MAKE AHEAD
You can cook the potatoes and prepare the filling, up to whisking the egg whites, ahead of time. When ready to cook, whisk the egg whites, fold through the filling and then proceed as above.
TIP
Before cooking the potatoes,
trim the bottom of them to help them stand level when in the oven.