Baked souffle potatoes with edam, tuna and sweetcorn

25g (1oz) unsalted butter

100ml (3½floz) semi-skimmed milk

30ml (2tbsp) freshly chopped chives

2 eggs, separated

150g (5oz) Edam, grated

1 x 198g can sweetcorn kernels

1 x 200g can tuna in water, drained and flaked

To serve: tomato salad or green beans

Serves 4

What to do:

1 Preheat the oven to 200ºC, 400ºF, gas mark 6. Place the potatoes on a baking tray and cook for 55 minutes - 1 hour until tender. Allow to cool slightly.

2 Cut in half and scoop out most of the flesh into a bowl, leaving a 5mm (¼") shell on the potato.

3 Mash the flesh with the butter, milk, chives and egg yolks until smooth. Stir in most of the cheese, the tuna and sweetcorn. Season to taste with salt and freshly ground black pepper.

4 Whisk the egg whites in a large bowl until they form soft peaks. Then fold them into the potato mixture using a large metal spoon.

5 Place the potato halves back onto the baking sheet and fill with the mixture. Sprinkle over remaining cheese and bake for a further 15-20 minutes until risen and golden.

6 Serve 2 halves per person with a tomato salad or sliced green beans.

Recipe courtesy of Edam.