Potato souffle with cheese

What you need:

2 PCs eggs

4 potatoes - medium

50 g coarse sea salt

25 g butter

1 PCs bow

4 bacon - thin strips

4 tbsp. milk
what kind of milk should I choose? we'll show

100 g Swiss cheese

4 green onions - pen

4 tbsp. sour cream

salt - to taste

pepper - to taste

Preheat oven to 180 �C. Potatoes wash, Pat dry. In a small baking dish pour sea salt, put the potatoes. Bake in the oven for 1 h, then the potatoes to get and allow to cool. The oven does not turn off.

Peel the onion and chop. Cut the bacon into small pieces. Cheese grate. Wash the green onions, dry and chop.

Heat in a pan the oil, put the bacon and cook until education greaves, 6 minutes Add onions and cook another 4 minutes Remove from heat and allow to cool.

On each potato to make a horizontal cut to a thickness of about 1.5 see Carefully remove the pulp, put it in a bowl. Peel save.

Pour into the bowl with the potatoes, milk, mash the potato puree, add the onion, bacon, green onions and half the grated cheese. Separate whites from yolks. To enter into the potato mixture to the yolks and sour cream, add salt and stir. Proteins are whipped into foam and then gradually add in the potatoes, gently while stirring.

Arrange the mixture in the baked potato skins, sprinkle with remaining cheese. Return to the oven for 10 minutes

Immediately serve.