Soufle potatoes

Soufle potatoes

Cook in a moderate oven for about an hour 8 small potatoes which you would have cleaned but not peeled.   Cool slightly split potatoes in half;  scoop our flesh.  Mash the flesh adding 2 tbs butter, 1 large egg, 1 tsp grated nutmeg, season, 4 tbs grated cheddar, 2 tbs parmesan.   Fill the potato shells and top with more grated cheese.  Cook for about twenty minutes in the oven till puffed up and golden.


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