Baked potato "Souffle"
75 120 минут 3 порции
There are many recipes for stuffed potatoes. This recipe caught my attention first name. After preparing it, I realized that the title accurately reflects reality. With the addition of whipped egg whites, the filling turned out to be real airy and delicate as a cloud potato souffle. Combined with roasted, crunchy "capacity" it is incredibly delicious. Ideal as an independent dish, and as an original side dish. On the website it (was looking on the ingredients). So I decided to share with you.
Ingredients for Baked potato "Souffle"
- Potatoes - 3 PCs
- Chicken egg - 2 PCs
- Cheese - 100 g
- Milk - 2 tbsp
- Cherry tomatoes - 100 g
- Onion - 1 piece
- Butter - 2 tsp.
- Vegetable oil - 1 tbsp
- Salt - to taste
Step by step instruction of cooking Baked potato "Souffle"
Potatoes, wash, dry. Grease with vegetable oil, season with salt and bake in a preheated 200gr. the oven until cooked. Estimated time about one hour.
To give the potatoes cool slightly, cut off the top, remove the pulp, leaving the walls a layer of about 5mm.
Finely chop the onion, fry until soft, 1 hour. L. butter.
Potatoes mashed with a fork, add onion, 1H. L. butter, grated on a fine grater cheese (leave some for topping), salt, milk and mix well.
Add cut into slices tomatoes. Mix gently
Separate the whites from the yolks, beat the whites in a solid foam, gently ( slowly) stir in the stuffing.
Our dump "blanks" filling, sprinkle with remaining cheese.
Bake at 180gr. 20-25 minutes, until Golden brown. Ready! Help yourself!