Potato souffle with cheese

4 small potatoes

40-50 g coarse salt (sea)

1 PCs bow;

5 bacon thin strips

30 g butter;

? glass milk -
what kind of milk should I choose? we'll show

10 g hard cheese

4 green onions - feather

2 eggs

? glass sour cream;

pepper

seasoning

salt to taste

heat the oven to ABA. Potatoes wash and dry. In the mold for baking pour the salt sea. Potatoes put the potatoes. Bake it (about an hour). Remove the potatoes and cool. The oven does not turn off.

Peel and shred the onions, green onions do the same. Cut bacon in small pieces. The three cheese on a coarse grater.

Fry the bacon in a pan with butter about6-8 minutes. Add onion and cook 4 minutes. Cool. The potatoes make the cut about 1.5 cm Cut out the flesh and place them in a bowl with milk. Mash the potato puree, add the bacon, onion, green onion, ? cheese (grated).

Share the yolks and whites of eggs. Whisk the whites to the formation of foam. The yolks with sour cream pour over the potatoes. Salt and well distracting. Beaten egg whites, pour in the puree and stir thoroughly. Put the resulting "mess" baked in the skin of potatoes. Sprinkle cheese that was left. Bake in the oven for about 10 minutes.