1. Preheat the oven to 425. Scrub the potatoes and then prick them all over with a fork. Bake for 1-1 ½ hours until tender. Remove from the oven and reduce temperature to 350. 2. Cut each potato in half and scoop out the flesh into a bowl. 3. Return the potato shells to the oven to crisp them up while making the filling. 4. Mash the potato flesh using a fork and then add the gruyere, butter, cream and egg yolks. Season to taste with salt and pepper. Beat well until smooth. 5. Whisk the egg whites in a separate bowl until stiff peaks form, then fold into potato mixture. 6. Pile the mixture back into the potato shells and bake for 20-25 minutes, until risen and golden brown. ---------------------------------------------------------------------------
Nutrition
Ingredients
