Student food can mean an endless diet of jacket potatoes. If this is the case you can ring the changes with my puffed-up potatoes and incorporate whatever you have in the fridge to round out your dinner. The whisked egg whites lift the stodge of dense potato and gives a soufflé-like finish. It takes a little longer to make than a regular “jack pot” but I think the finish is worth it.
(In the pictures they’re accompanied by sweet and sour peppers but this is optional – there’s plenty of sustenance in the potato!).
Approximate cost for main ingredients, excludes storecupboard ingredients (prices from Tesco.com 7th Oct 2012): 62p
Soufflé potatoes (serves 1):
1 baking potato
1 slice of smoked ham, sliced
Big handful of grated cheddar cheese
1 spring onion, sliced
1 egg, separated
1 teaspoon mustard
- Bake the potatoes as you would for jackets, smothering with a little oil, salt and pepper and baking in a 180°C oven for about an hour.
- Just before you take the potatoes out of the oven, whisk the egg whites to soft peaks. Mix the mustard into the yolks.
- Take the potatoes out of the oven and leave to cool for a moment (this helps loosen the flesh from the skin and makes them easier to handle).
- Using a teatowel to hold the spuds, cut the potatoes in half lengthways and scoop the flesh out into a bowl. Put the hollowed-out skins back on the tray.
- Mash the flesh with the cheese, mustard, ham, spring onion egg yolk and mustard.
- Fold in the egg whites and scoop into the empty skins. Put back in the oven and turn up to 220°C.
- Take out of the oven in about 15 minutes, or when the tops have started to brown.