Baked potato with cheese & ham soufflé
Calorie controlled cooking spray
Wafer thin ham
100 g, roughly chopped
Egg, whole, raw
2 medium, raw, separated
2 tablespoons, chopped
1 teaspoons, level
Half Fat Cheddar Cheese
40 g, grated
- Preheat the oven to 220°C, fan 200°C, gas mark 7. Prick the baking potatoes with a fork, then mist with cooking spray and rub with salt. Bake directly on the oven shelf for 20 minutes. Reduce the temperature to 190°C, fan 170°C, gas mark 5 and bake for 1 hour or until the potatoes are tender and the skin is crisp and golden.
- Reduce the oven temperature to 180°C, fan 160°C, gas mark 4. Halve the potatoes and scoop out the flesh into a mixing bowl, leaving a 1cm shell. Put the shells on a baking sheet. Mash the potato with a fork, then add the ham, egg yolks, parsley, milk and mustard. Mix until well combined. In a separate bowl, whisk the egg whites until light and fluffy. Fold the egg whites into the potato mixture and spoon it into the potato shells. Top with the cheese and bake for 6-8 minutes until golden, then serve.