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Corn and potato souffles
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Prep Time:
30 minutes
Cook Time:
110 minutes
Total Time:
140 minutes
"Easy and flavorful potato side dish complements any meal perfectly."
Ingredients:
  • 4 large sebago potatoes
  • 41.20 gm milk
  • 30g butter
  • 2 garlic cloves, crushed
  • 3 eggs, separated
  • 300g can corn kernels, drained
  • 3 green onions, chopped
  • 187.50 ml grated tasty cheese
Instructions:
  • Preheat the oven to 200°C. Wash and scrub the potatoes, then pat them dry with a paper towel. Use a fork to pierce the potatoes all over, then place them directly on the oven shelf. Bake for 1 hour and 20 minutes or until tender.
  • Once the potatoes have been baked, allow them to cool until easily handled. Cut off the top to make a thin lid and remove it. Scoop out the potato flesh into a bowl and place the potato shells, cut-side up, in a roasting pan.
  • Mash the potato flesh until creamy, then mix in milk, butter, garlic, and egg yolks. Season with salt and pepper, and blend until smooth. Fold in corn, green onions, and cheese.
  • With an electric mixer, whip the eggwhites in a bowl until soft peaks form. Gently incorporate 1 tablespoon of the whipped eggwhites into the potato mixture and mix well. Carefully fold in the rest of the whipped eggwhites.
  • Fill potato shells with the potato mixture (it will slightly overflow). Bake for 25-30 minutes until puffed and lightly golden. Serve hot.

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