St Patrick's Day Soufflé Jackets
- Prep in:
- 5 mins
- Cook in:
- 20 mins
- Serves:
- 4
| Per Serving | %RI |
|---|---|
| Energy (Kcal) 356 | |
| Energy (KJ) 1492 | |
| Fat 14.3g | 20% |
| Saturated Fat 7.5g | 37% |
| Total Sugars 2.8g | 3% |
| Salt 1.0g | 16% |
Method
- Preheat the oven to 200°C, 180°C, Gas Mark 5.
- Prick the potatoes with a skewer and wrap in cling film and microwave for about 10 minutes on HIGH (900W), turning once.
- Slice the cooked jackets in half and scoop out the potato into a large mixing bowl. Brush the inside of the potato skins with the melted butter and pop into the hot oven to crisp up a little.
- Mash the potato with a fork and add the ham, cabbage, mustard, egg yolk, parsley and sour cream. Mix well..
- In a separate bowl whisk together the egg whites until white light and fluffy. Fold into the potato mixture.
- Remove the skins from the oven. Spoon the potato mixture into the skins, top with the grated cheese and return to the oven for a further 8 minutes until golden.
- Serve with a crisp salad.
Ingredients
4 Fluffy potatoes (such as Maris Piper or King Edward)
20g butter, melted
75g ham, chopped
100g cooked savoy cabbage, shredded
1 teaspoon Dijon mustard
2 large eggs, separated
10g freshly chopped parsley
2 tablespoons sour cream
50g Cheddar cheese, grated
