Souffle baked potatoes with gruyere and watercress

Calories: 303  Preparation: 20 mins  Cooking: 80 mins  Serves: 4


  • 4 baking potatoes

  • 2 eggs, separated

  • 100g/4oz gruyere cheese, grated

  • 1 x 85g/3oz pack watercress, roughly chopped

  • 1 tsp mustard

  • Salt and pepper

  • Mixed leaf salad

  • Pickled red pepper, sliced to garnish


Bake the potatoes in a hot oven 200°C, Mark 6 for an hour. Cut in half and scoop out the potato flesh, reserving the skins. Mix the flesh with the egg yolks, gruyere cheese, watercress and mustard. Season to taste.

Whisk the egg whites until stiff and fold into the potato mixture. Spoon back into the potato skins. Return to the hot oven for 20 minutes. Garnish and serve immediately with a watercress and mixed leaf salad.

Fat: 12g Saturated Fat: 6g Carbohydrate: 36g Protein: 15g Fibre: 3g Salt: 0.92g

Print Friendly and PDF