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In the spirit of food Friday’s, I decided to look up some interesting, but simple recipes that we can all try.  I guess I’ve been in a little bit of a potato mood lately and it may be because Sergio’s family loves to eat baked potatoes (and now I’ve become a big fan).  This is a clever and delicious looking twist on it.  If you’d like to see the instructional video, visit How to Make Souffle Baked Potatoes at


  • 4 large potatoes
  • 3 1/2 oz grated cheese
  • 1/2 fl oz olive oil
  • a pinch of salt
  • a pinch of black pepper
  • 4 eggs
  • 1 oz butter
  • a few chives


  1. Preheat oven to 180 degrees C (355 degrees F)
  2. Wash the potatoes, and dry them thoroughly.  Dip a part of the kitchen towel in the olive oil and rub it all over the potatoes.  Then take a pinch of salt and rub that in too–this will make them crispy.  Place the potatoes on a baking tray.  This tray is lined with tin foil to make it easier to clean, but you don’t have to do this.
  3. Using oven gloves, place the potatoes in th eoven on the middle shelf and bake them for about an hour.  Check if you are ready by piercing them with a sharp knife.  They should be soft all the way through.
  4. Make sure you have a rack or heat proof board ready.  Take the potatoes out of the oven and leave to one side until they are cool enough to handle.  Don’t turn the oven off.
  5. Turn the oven temperature up to 200 degrees C (390 degrees F)
  6. It’s important that your bowl is clean and dry.  Take an egg and carefully crack it, then pass the yolk from one side of the shell to the other.  The clear part of the egg will fall into the bowl.  Tip the yellow yolk into another bowl.  Do this to the 3 other eggs.
  7. When the potatoes are cool, cut them in half and use a spoon to scoop the insides into a bowl.  Keep this skins for later.
  8. Mash the potato lightly with a fork.  Cut the butter into small pieces and add to the potato.  Mash it in.  Add a good pinch of freshly ground peper and a couple of pinches of salt, and keep mashing.  Whisk the 4 egg yolks with a fork and stir them into the potato.  Finally, mash in the grated cheese.  Have a taste, and add a little more salt and pepper if you think it needs it.
  9. Whisk the egg whites.  We are using an electric mixer, but if you don’t have one you can use a hand held whisk, although it might take a long time.  The eggs are done when they start to form soft peaks.  Add one scoop of egg white to the potato, and mix it in really well to loosen the mixture.  Use a cutting and folding action.  Add the rest of the egg white one scoop at a time.  Don’t mix as much, as you will want to keep it light and fluffy.
  10. Hold the chives over the bowl and cut them into small lengths.  Use the cut and folding action to mix them in.
  11. Fill the potato skins generously with the mixture and put them on the same baking tray as before.  If you have any left over, spoon it into a greased ramekin and place it along side the potatoes.  Put them in the oven and bake until the filling is golden and rises up.  This will take about 10 minutes.
  12. Eat them straight away before they sink!  They’re great on their own, or try with a few cocktails sausages for a fuller meal.

Life as I know it

May 2018
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