Souffle Potatoes

Prep Time 15 minutes
Cook Time 15 minutes
Course Side Dish
Servings 4


  • 4 Large Potatoes
  • 1/2 Cup grated Cheddar cheese
  • 4 Tbsp sour cream
  • 1 Tbsp chopped chives
  • 1 Tbsp chopped parsley
  • Salt and pepper
  • 2 Eggs separated
  • Extra cheese
  • Paprika
  • Melba toast.


  • Pierce potatoes with a skewer several times. Place directly on Low Rack for 15 minutes on HIGH.
  • When potatoes are cooked cut a lid off each potato and gently scoop out center. Leave some potato on the skin to form a casing.
  • Combine potato, cheese, sour cream, chives, parsley, salt and pepper, and egg yolks in a food processor. Process until smooth.
  • Preheat oven to 200 degrees C.
  • Beat egg whites until stiff. Fold in potato mixture.
  • Spoon mixture into potato cases. Top with extra cheese and paprika. Place potatoes directly on Low Rack and cook for 15 minutes.
  • Serve hot with crispy melba toast.

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