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Soufflé Stuffed Potatoes

cheese, eggs, potatoes

4 large baking potatoes
1 cup shredded old Cheddar cheese
2 eggs; separated
4 slices bacon; cooked and crumbled
1/4 cup chopped fresh chives or green onion

Scrub potatoes; prick all over with fork. Bake on baking sheet in 400ºF oven for 45 to 60 minutes, or microwave at High for 10 to 12 minutes, or until tender when pierced with fork. Cut off thin layer lengthwise from each potato; peel off skin from layer and place flesh in bowl. Using spoon, scoop flesh from bottom into bowl, leaving 1/2-inch thick shell. Add cheese, egg yolks and 1/2 teaspoon each salt and pepper; mash and set aside. In separate bowl, beat egg whites until stiff peaks form. Using spatula, stir one quarter into potato mixture until combined. Fold in remaining egg whites, bacon and chives. Mound back into potato shells. Bake in 350ºF oven for about 30 minutes or until tops are golden.

Contributor: Meals in Minutes - Canadian Living

Yield: 4 servings

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