For a vegetarian version, omit the ham.
- Portion size 6 servings
Ingredients
Method
Prick each potato a few times. Bake in 400°F (200°C) oven until tender, 40 to 50 minutes. Let cool enough to handle. (Make-ahead: Refrigerate for up to 2 days.)Peel potatoes. In food processor or with masher, puree together potatoes, milk, salt and pepper. Whir or whisk in egg yolks; transfer to large bowl. Fold in cheese, ham and onions.
In separate bowl, whisk egg whites with cream of tartar (if using) until stiff peaks; mix one-third into potato mixture. Fold in remaining whites until blended.
Scrape into buttered 8-cup (2 L) baking dish. Bake in 400°F (200°C) oven until risen and centre is set, about 40 minutes.
Makes 4 to 6 servings.
Nutritional facts Per serving: about
- Sodium 534 mg
- Protein 15 g
- Calories 258.0
- Total fat 13 g
- Potassium 579 mg
- Cholesterol 186 mg
- Saturated fat 7 g
- Total carbohydrate 21 g
%RDI
- Iron 10.0
- Folate 15.0
- Calcium 23.0
- Vitamin A 184.0
- Vitamin C 30.0
