Swiss Souffle Potatoes

• 4 baking potatoes
• 1 cup grated gruyere cheese
• 12 cup herb flavored butter
• 4 tablespoons cream
• 2 eggs, separated
• salt and pepper

1. Preheat the oven to 425.
2. Scrub the potatoes and then prick them all over with a fork.
3. Bake for 1-1 1/2 hours until tender.
4. Remove from the oven and reduce temperature to 350.
5. Cut each potato in half and scoop out the flesh into a bowl.
6. Return the potato shells to the oven to crisp them up while making the filling.
7. Mash the potato flesh using a fork and then add the gruyere, butter, cream and egg yolks.
8. Season to taste with salt and pepper.
9. Beat well until smooth.
10. Whisk the egg whites in a separate bowl until stiff peaks form, then fold into potato mixture.
11. Pile the mixture back into the potato shells and bake for 20-25 minutes, until risen and golden brown.

baking potatoes, gruyere cheese, herb flavored butter, cream, eggs, salt

Taken from www.food.com/recipe/swiss-souffl-potatoes-430623 (may not work)