January 2018
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Soufflé filled Potatoes

40 very small new potatoes or 20 slightly larger ones
1 tablespoon butter
1 tablespoon flour
6 tablespoons milk
1/2 teaspoon Dijon mustard
Salt to taste
Dash Worcestershire sauce
2 ounces sharp cheddar cheese
1 egg, separated
1 egg white
Preheat the oven to 425. Lightly grease a cookie sheet.
Bring salted water to a boil and boil potatoes for 8
minutes until the skin can be pierced easily with a fork.
Using a melon baller make a well in the top of each
potato. If using the larger ones, cut in half and hollow
out the center. Place potatoes, hollow side up on cookie
sheet. In a small saucepan, melt butter over low heat.
Whisk in flour. Gradually add milk, stirring with the whisk.
Cook for 5 minutes or until thickened. Remove from
heat and add mustard, salt, Worcestershire, and cheese;
whisk. Add egg yolk and whisk. In a separate bowl whip
the 2 egg whites until they stand in peaks but are not dry;
fold into cheese mixture. Using a pastry bag or small
spoon, fill potato cups with soufflé mixture. Bake for
7 to 8 minutes until the soufflés have risen and are golden
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