Soufflé Jacket Potatoes

Serves: 10

Ingredients

• 5 medium potatoes, approx 200g each & oven baked until tender
• 200ml Millac Milk Powder - Classic, Half-fat or Value, prepared according to pack instructions
• 75g mature half fat Cheddar cheese, grated
• 2 medium eggs, separated
• freshly ground black pepper

Method

Cut each baked jacket potato in half and scoop out the flesh. Transfer to a mixing bowl and set the potato skins aside.

Mash the potato with the Millac Milk Powder and grated Cheddar. Stir in the egg yolks and season well.

Whisk the egg whites until stiff and fold into the potato mixture. Placing the empty skins onto a shallow baking tray, spoon the mixture back in.

Bake for 20 minutes at 200°C or gas mark 6 until golden.