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  • Baked Potatoes With Cheddar Recipe

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    Nami
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    4 baking potatoes 2 eggs, separated 120g (4oz) Cheddar or gruyere, grated 2tbsp chopped fresh chives 1 x 85g pack watercress, roughly chopped or arugula 2tsp Dijon mustard # Bake the potatoes for 60 mins, then set aside until cool enough to handle. Cut the potatoes in half and scoop the flesh into a bowl, reserving the skins. Mix the potato flesh with the egg yolks, cheese

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    4 baking potatoes 2 eggs, separated 120g (4oz) Cheddar or gruyere, grated 2tbsp chopped fresh chives 1 x 85g pack watercress, roughly chopped or arugula 2tsp Dijon mustard # Bake the potatoes for 60 mins, then set aside until cool enough to handle. Cut the potatoes in half and scoop the flesh into a bowl, reserving the skins. Mix the potato flesh with the egg yolks, cheese

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
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    2 views1 page

    Baked Potatoes With Cheddar Recipe

    Uploaded by

    Nami
    4 baking potatoes 2 eggs, separated 120g (4oz) Cheddar or gruyere, grated 2tbsp chopped fresh chives 1 x 85g pack watercress, roughly chopped or arugula 2tsp Dijon mustard # Bake the potatoes for 60 mins, then set aside until cool enough to handle. Cut the potatoes in half and scoop the flesh into a bowl, reserving the skins. Mix the potato flesh with the egg yolks, cheese

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    Baked Potatoes with Cheddar Recipe...

    Ingredients * * * * * * 4 baking potatoes 2 eggs, separated 120g (4oz) Cheddar or gruyre, grated 2tbsp chopped fresh chives 1 x 85g pack watercress, roughly chopped or arugula 2tsp Dijon mustard

    Method: # Heat the oven to 200C (gas mark 6). Bake the potatoes for 60 mins, then set aside until they are cool enough to handle. Cut the potatoes in half and scoop the flesh into a bowl, reserving the skins. Mix the potato flesh with the egg yolks, cheese, chives, watercress and Dijon mustard. Season with salt and pepper to taste. # Whisk the egg whites until stiff and gold them into the potato mixture to lighten it a little. Spoon the mixture back into the potato skins. # Return to the hot oven for 20 mins. Serve immediately.

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