Souffle Potatoes

Serves: 4

Ingredients:

4 large, old potatoes (approx 8 ounces/250 g each), washed
1/2 cup grated Cheddar cheese
4 tablespoons sour cream
1 tablespoon chopped chives
1 tablespoon chopped parsley
Salt and pepper
2 eggs, separated
Extra cheese
Paprika

Microwave Method:

1. Pierce potatoes with a skewer several times. Place directly on turntable for 15 minutes on HIGH.
2. 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.
3. Combine potato, cheese, sour cream, chives, parsley, salt and pepper, and egg yolks in a food processor. Process until smooth.
4. Beat egg whites until stiff. Fold in potato mixture.
5. Spoon mixture into potato cases. Top with extra cheese and paprika. Place on turntable and cook for 4 minutes on HIGH.

Convection Microwave Method:

1. Pierce potatoes with a skewer several times. Place directly on Low Rack for 15 minutes on HIGH.
2. 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.
3. Combine potato, cheese, sour cream, chives, parsley, salt and pepper, and egg yolks in a food processor. Process until smooth.
4. Preheat oven to 400 degrees F (200 degrees C).
5. Beat egg whites until stiff. Fold in potato mixture.
6. Spoon mixture into potato cases. Top with extra cheese and paprika. Place potatoes directly on Low Rack and cook for 15 minutes. Serve hot.