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Baked potato and goat's cheese soufflé

Paul Gayler from Great Food Live
Mashed potatoes mixed with goat's cheese, cream and eggs are baked in their shells until light and puffy in this delicious dish from Paul Gayler

Baked potato and goat's cheese soufflé

Method

1. Preheat the oven to 200C/gas 6.

2. Prick the potatoes with a fork, place on a baking tray and bake in the oven for 1 hour until soft. Remove from the oven and cool.

3. Cut the potatoes in half and scoop out the potatoes into a bowl. Mash the potatoes, add the cheese, butter and season with salt, pepper and nutmeg.

4. Beat in the cream and egg yolks, then beat again.

5. Whisk the egg whites until stiff and fold into the potato mixture with a metal spoon.

6. Return the mixture to the potato shells and place on a baking tray. Return to the oven for a further 15-20 minutes until golden. Serve immediately.