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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
baking potato	4			-	-	-	-
gruyere cheese	1	cup	grated	545.16	0.4752	39.3492	42.6888
butter	1/2	cup		684.0	31.428	21.372	57.6
cream	4	tablespoons		198.0	3.99	2.178	20.808000000000003
egg	2		separated	143.0	0.72	12.56	9.51
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.