Efrat's Notebook

Twice-Baked Potatoes with Egg and Parmesan Draft

Baked potatoes that I hollow out and fill with a mash of yolks, Parmesan and whipped egg whites, then bake again until the filling puffs and turns golden.

  • Prep30 min
  • Cook1 hr 45 min
  • Total2 hr 15 min
  • KashrutDairy

What you need

Amount:×1

Potatoes

Filling

How I make it

First bake

  1. Preheat the oven to 320°F (160°C).

  2. Spray the potatoes with the butter-flavored spray. Mix the two salts and sprinkle over them.

  3. Bake for 1½ hours, until the potatoes are soft.

Filling and second bake

  1. Cut off the top quarter along the long side of each potato and scoop out the inside, leaving 6 potato shells.

  2. In a separate bowl, mash the scooped-out potato with a fork until smooth.

  3. Add the yolks, milk, cheese, nutmeg, parsley, salt and pepper to the mash.

  4. Whip the egg whites to soft, stable peaks and gently fold them into the mixture.

  5. Heat the oven to 400°F (200°C).

  6. Spoon the filling into the potato shells, mounding it above the rim.

  7. Bake for 15 minutes, until the filling puffs up and turns golden.

Source: ChefEf (chefef.com)