Corn and Potato Souffle

Ingredients (serves 4)

• 4 large sebago potatoes
• 2 tablespoons milk
• 30g butter
• 2 garlic cloves, crushed
• 3 eggs, separated
• 300g can corn kernels, drained
• 3 green onions, chopped
• 3/4 cup grated tasty cheese

Method

1. Preheat oven to 200°C. Wash and scrub potatoes. Pat dry with paper towel. Pierce potatoes all over with a fork and place straight on an oven shelf. Bake for 1 hour and 20 minutes or until tender.
2. Remove potatoes from oven and set aside until cool to touch. Cut a thin lid off the top and discard. Scoop potato flesh into a bowl. Place potato shells, cut-side up, in a roasting pan.
3. Mash potato flesh with a fork or potato masher. Add milk, butter, garlic and egg yolks. Season with salt and pepper. Stir until smooth. Stir in corn, green onions and cheese.
4. Using an electric mixer, beat eggwhites in a bowl until soft peaks form. Add 1 tablespoon eggwhite to potato mixture. Stir until well combined. Fold in the remaining eggwhite.
5. Spoon potato mixture into potato shells (it will overflow slightly). Bake for 25 to 30 minutes or until puffed and light golden. Serve.