Souffléd twice-baked potatoes

Souffléd twice-baked potatoes

The Potato Cookbook

Crisp on the outside, fluffy on the inside. The perfect baked potato with the usual suspects – sour cream, bacon, cheese, chives – is taken to a new level with a soufflé filling. They look impressive and taste even better. Serve with your favourite salad on the side.


Quantity Ingredient
4 extra large floury potatoes, about 1.2 kg
2 teaspoons olive oil
1 teaspoon sea salt flakes
30 grams unsalted butter
100 grams rindless bacon rashers, diced
1 small garlic clove, finely chopped
2 tablespoons sour cream
50 grams grated parmesan cheese
3 large eggs, whites and yolk seperated, at room temperature
1 tablespoon fresh chives, finely chopped, plus extra to serve
1/2 teaspoon sea salt flakes, plus extra to serve
1/4 teaspoon freshly ground black pepper


  1. Preheat the oven to 200°C.
  2. Scrub the potatoes and dry them well. Prick with a skewer a few times and rub with the olive oil and sea salt flakes. Place on a tray and bake until tender in the middle when tested with a skewer, about 1 hour.
  3. Cut the potatoes in half lengthways and scoop the flesh into a bowl, leaving a rim of about 5 mm–1 cm around each potato skin.
  4. Return the potato skins to the oven to crisp them, about 10 minutes.
  5. Meanwhile, melt the butter in a small frying pan over medium heat. Fry the bacon and the garlic until the bacon is starting to sizzle and the garlic is fragrant, about 4 minutes.
  6. In a medium mixing bowl, whisk together the sour cream, parmesan cheese, egg yolks, chives, sea salt and pepper.
  7. In a medium mixing bowl, mash the potato flesh until very smooth. Pour the bacon and butter mixture into the potatoes and stir well with a wooden spoon. Add the sour cream mixture and beat until smooth.
  8. In a clean mixing bowl or the bowl of a stand mixer, whisk the egg whites until they are white and stiff, about 2–3 minutes. Using a large metal spoon, gently fold about a quarter of the egg whites into the potato mixture to loosen it. Slowly fold through the remaining egg whites until no white streaks remain in the mixture.
  9. Divide the mixture among the potato skins and bake until the soufflé potatoes are beautifully puffed and golden, about 30 minutes.
  10. Like all soufflés, these are best served immediately, sprinkled with chives and sea salt flakes.
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