Individual Ontario Potato Souffles
Contributed by: News Canada
(NC) - Replacing potato for eggs makes horror stories of falling souffles no more! Filling the potato with veggies and cheese makes for a nutritious meal, and with the power of egg whites, the filling will rise above the potato skin, creating a light airy filling. For more delicious and nutritious recipes, visit www.ontariopotatoes.ca.
- 4 large long white Ontario baking potatoes (about 2 lb/1 kg), scrubbed
- 1 tbsp (15 mL) butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup (250 mL) chopped mushrooms
- 2 tbsp (25 mL) chopped fresh Italian parsley
- 1/2 tsp (2 mL) dried thyme
- 1/4 tsp (1 mL) each salt and pepper
- 1 cup (250 mL) shredded Gruyere cheese
- 3 egg whites
Prick potatoes with fork a few times and place in 400 F (200 C) oven; bake about 1 hour or until tender when pierced with knife. Let cool slightly.
Meanwhile, in skillet, melt butter over medium heat and cook onion, garlic, mushrooms, parsley, thyme and half each of salt and pepper about 8 minutes or until softened and golden brown. Set aside.
Cut off top third of potatoes horizontally and scoop out flesh from top piece and entire potato into bowl, leaving 1/2-inch (1-cm) thick shell. Mash potato flesh with remaining salt and pepper and add cheese and onion and mushroom mixture; stir to combine.
In bowl, beat egg whites until stiff peaks form. Fold one third of the egg whites into potato mixture to lighten. Fold in remaining egg whites until evenly combined. Mound mixture into potato shells and place in small baking dish; bake in 350 F (180 C) oven about 20 minutes or until lightly golden. Broil about 3 minutes or until golden brown and slightly crisp on top.
Serving Size: Makes 4 Potatoes