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How To Make Soufflé Baked Potatoes

How To Make Soufflé Baked Potatoes

Soufflé Baked Potatoes Recipe. London's Art of Hospitality is a children's cookery school, teaching children the skills to make food that is good for them. These soufflé baked potatoes are great to make, and even better as a tea-time treat. Enjoy our Soufflé Baked Potatoes recipe.


View Ingredients In:


Temp =
180° c  -  360° f

Step 1: You will need…

  • 4 large potatoes
  • 100 g grated cheese
  • 15 ml olive oil
  • a pinch salt
  • a pinch black pepper
  • 4 eggs
  • 30 g butter
  • a few chives
  • baking tray
  • chopping board
  • knife
  • kitchen towel
  • oven gloves
  • cooling rack
  • 2 tablespoons
  • electric/ hand held whisk
  • fork
  • 3 bowls
  • scissors

Step 2: Preheat oven

First, turn the oven on. Set the temperature to 180 degrees Celsius

Step 3: Prepare potato

Wash the potatoes, and really dry them.

Dip some kitchen towel in 15 millilitres of olive oil and rub it all over the potatoes. Then take a pinch of salt and rub that in too - this will make the skin crispy. Place the potatoes on a baking tray. This tray is lined with tin foil to make it easier to clean, but you don't have to do this.

Step 4: Bake

Using oven gloves, place the potatoes in the oven on the middle shelf and bake them for about an hour.

Check they are ready by piercing them with a sharp knife. They should be soft all the way through.

Step 5: Cool

Make sure you have a rack or heat proof board ready. Take the potatoes out of the oven and leave to one side until they are cool enough to handle. Don't turn the oven off.

Step 6: Temperature

Turn the oven temperature up to 200 degrees Celsius

Step 7: The eggs

It's important that your bowl is clean and dry. Take an egg and carefully crack it, then pass the yolk from one side of the shell to the other. The clear part of the egg will fall into the bowl. Tip the yellow yolk into another bowl. Do this to the 3 other eggs.

Step 8: Scoop

When the potatoes are cool, cut them in half and use a spoon to scoop the insides into a bowl. Keep the skins for later.

Step 9: Prepare the filling

Mash the potato lightly with a fork.

Cut 30 grams of butter into small pieces and add to the potato. Mash it in. Add a good pinch of freshly ground pepper and a couple of pinches of salt, and keep mashing.

Whisk the 4 egg yolks with a fork and stir them into the potato.

Finally mash in 100 grams of grated cheese.

Have a taste, and add a little more salt and pepper if you think it needs it.

Step 10: Fold in the egg white

Whisk the egg whites. We are using an electric mixer, but if you don't have one you can use a hand held whisk, although it might take a long time. The eggs are done when they start to form soft peaks, like this.

Add one scoop of egg white to the potato, and mix it in really well to loosen the mixture. Use a cutting and folding action. Add the rest of the egg white one scoop at a time. Don't mix as much, as you will want to keep it light and fluffy.

Step 11: Chives

Hold the chives over the bowl and cut them into small lengths. Use the cut and folding action to mix them in.

Step 12: Bake again

Fill the potato skins generously with the mixture and put them on the same baking tray as before.

If you have any left over, spoon it into a greased ramekin and place it along side the potatoes.

Put them in the oven and bake until the filling is golden and rises up. This will take about 10 minutes

Step 13: Done

Eat them straight away before they sink! They're great on their own, or try with a few cocktails sausages for a fuller meal.