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Souffle Potatoes
- 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.
