Prep time: 25 minutes
Cooking time:2 hours
Serves: 4
4 large floury potatoes (such as Sebago), about 300g each
2/3 cup grated tasty cheese
2 spring onions, finely sliced
2 x 125g cans corn kernels, drained
3 eggs, separated
good pinch cayenne pepper
1. Preheat the oven to 220°C. Scrub the potatoes and prick several times with a fork. Place onto an oven tray and bake for 11/2 hours, or until tender when pierced with a small, sharp knife.
2. Remove from the oven and cut off the tops (hold the hot potato with an oven mitt or folded tea towel). Use a spoon to carefully scoop out the flesh, leaving a 1cm thick shell. Reserve half the flesh, and keep the rest for another use.
3. Mash the potato flesh with a fork, and add the cheese, onions, corn and egg yolks. Season with salt and the cayenne pepper to taste, and mix well. Beat the egg whites until firm peaks form, and fold these through the potato mixture. Spoon into the potato shells, and bake for 20 minutes, until the filling is puffed and golden-brown.