4 russet potatoes, baked
250 ml gruyere cheese, grated 1 cup
120 ml butter 8 tbsp
5 ml oregano 1 tsp
50 ml whipping cream 4 tbsp
2 eggs, separated
salt & pepper
Bake potatoes at 425 F (220 C) for 1 to 1 1/2 hours or until tender. Cut each potato in half and scoop out flesh into bowl. Return potato skins to oven to crisp. Mash potatoes, add cheese, butter, oregano, cream, salt and pepper. Beat egg whites to stiff peaks (not dry). Fold into potato mixture. Pile mixture into crisped skins. Bake at 350 F (180 C) 20 to 25 minutes until golden brown.
Serves 4