serves 2
2 baking potatoes (about 1lb)
1/2 cup grated Gruyere cheese (I used mozzarella)
1/4 cup herb butter (I used regular butter)
2 tbsp double/heavy cream (I used evaporated milk)
1 egg, separated
salt and ground black pepper
1. Preheat oven to 425F.
2. Scrub the potatoes and prick all over with a fork. Bake for 1-1.5hrs or until tender. Remove from oven and reduce heat to 350F.
3. Halves potatoes and scoop out the flesh into a bowl. Place the potato shells on a baking sheet and return to the oven to crisp up while making the filling.
4. Mash the potato flesh, add cheese, butter and egg yolk. Mix well, then season with salt and pepper to taste.
5. Whisk white egg until stiff and carefully fold into the potato mixture. Pile the mixture back into the potato shells and bake for 20-25min until risen and golden brown.
2. Scrub the potatoes and prick all over with a fork. Bake for 1-1.5hrs or until tender. Remove from oven and reduce heat to 350F.
3. Halves potatoes and scoop out the flesh into a bowl. Place the potato shells on a baking sheet and return to the oven to crisp up while making the filling.
4. Mash the potato flesh, add cheese, butter and egg yolk. Mix well, then season with salt and pepper to taste.
5. Whisk white egg until stiff and carefully fold into the potato mixture. Pile the mixture back into the potato shells and bake for 20-25min until risen and golden brown.
No comments:
Post a Comment