Instructions: Wash, prick and bake the potatoes in a preheated oven 220 C/425 F/Gas Mark 7 for 1 - 1 1/2 hours, until cooked. Remove, reduce oven temperature to 200 C, 400 F, Gas Mark 6.

Take a 1cm (1/2 inch) lengthways, slice from each potato and scoop out the middle. Set the skins to one side.

Mash the potato with the butter, onions, 3/4 of the cheese, chives, egg yolks and seasoning.

Whisk the egg whites until stiff and fold into the potato mixture.

Spoon back into the potato shells, sprinkle with the remaining cheese and return to the oven for 15 minutes, until golden.

Serve immediately.

NOTES : Delicious light souffle potatoes, an ideal accompaniment for barbecues and main courses, or served with salad for a light supper.

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