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Swiss souffle potatoes


  • Preheat oven to 180°C fan forced (200°C normal).
  • Wrap oiled and seasoned potatoes in kitchen foil and cook in the oven until tender.  Remove and allow the potatoes to cool a little. Then carefully cut off the tops and scoop the insides into a bowl. 
  • Mash the potato with the butter, gruyere, parsley, egg yolks and seasonings until reasonably smooth. 
  • Then add the cream and continue mixing until well incorporated. 
  • Beat the egg whites until stiff peaks form and gently fold into the potato mixture.
  • Then spoon the mixture into the potato shells and cook in the oven for about 20-25 mins.
  • Serve as an accompaniment.


  • 4 even-sized baking potatoes
  • olive oil
  • sea salt & freshly ground pepper
  • ½ cup butter, melted
  • 1 scant cup grated gruyere cheese
  • 2 tbsp chopped fresh parsley
  • 3 eggs, separated
  • 4 tbsp cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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