Piri Piri Souffléed Potatoes
A delectable twist on baked potatoes, these Piri Piri Souffléed Potatoes are loaded with flavor, combining cheesy richness with a kick of spice.
Ingredients
Main ingredients
- 4 large large baking potatoes Russet potatoes work particularly well.
- 40 g butter, softened or melted
- 1 tablespoon piri piri spice blend Adjust based on heat preference.
- 8 spring onions, thinly sliced
- 12 small mild pickled piquante peppers, chopped
- 125 g grated Cheddar, divided 50 g mixed into filling, remaining for topping.
- 2 large eggs, well beaten
- Salt and black pepper, to taste
Instructions
Preparation
- Heat the oven to 180°C / 350°F / Gas, 4. Bake the potatoes for about 1 to 1½ hours, until fully tender in the center.
- Take the potatoes out and raise the oven temperature to 200°C / 400°F / Gas, 6. Cut each potato in half lengthwise, then carefully scoop the flesh into a bowl without tearing the skins. Arrange the empty skins on a baking tray.
- Mash the hot potato flesh with the butter until smooth. Stir in the piri piri seasoning, sliced spring onions, chopped peppers, and 50 g of the grated Cheddar. Season with salt and black pepper.
- Add the beaten eggs and mix until the filling is evenly combined. Spoon the mixture back into the potato shells, mounding it slightly.
Baking
- Sprinkle the remaining cheese evenly over the tops. Bake again for around 15 minutes, or until the filling is puffed and the cheese is melted and lightly golden. Serve straight away while hot.
Notes
These potatoes can be served with grilled meats or as a stand-alone vegetarian entrée. Garnish with extra spring onions or a drizzle of olive oil for elegance. Store leftovers in an airtight container in the fridge for up to three days, or freeze before baking for up to three months.