As the weather cools down, my family starts to ask for my soufflé filled potatoes, a recipe I invented when my son was a toddler and not a fan of potatoes. This recipe swayed him and is now a firm favourite!
4 large potatoes
2 egg yolks, lightly beaten
2 egg whites, whisked until stiff
1 tablespoon butter
1 onion, finely diced
1 zucchini, finely diced
1 cup grated cheese
400g ham, diced
1. Wash and dry potatoes, wrap in foil.
2. Bake potatoes at 200 degrees Celsius until cooked through (a skewer comes out clean).
3. While still hot, cut a 1cm strip off the potatoes.
4. Leaving a 5mm shell, scoop out the inside of the potato and place into a mixing bowl.
5. Add the milk and butter, and mash the potatoes.
6. Add egg yolks, mix gently.
7. Add onion, zucchini, ham and cheese. Mix.
8. Add a third of the egg white, fold through gently.
9. Add the rest of the egg white. Mix.
10. Spoon filling back into the potatoes, piling it high.
11. Bake at 180 degrees Celsius for 30 minutes.
12. Serve with sour cream.