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Method Prep:15min › Cook:1hr › Extra time:30min › Ready in:1hr45min
Preheat oven 200 C / gas mark 6. Wash and dry potatoes, prick all over with a fork, rub in olive oil and place in the oven. Cook for 1 hour or until potatoes are cooked through and crispy on the outside.
Once cooked, remove potatoes from the oven and let cool until they are cool enough to handle, then slice off the tops lengthways and scoop out the inside with a spoon, being careful not to damage the skins, and place in a bowl.
Mash the potato until smooth, stir in the butter, egg yolks and herbs, season with salt and pepper.
Whisk the egg whites until stiff, then fold them into the potato mixture using a large metal spoon, pile the mixture into the skins easing it down into them gently.
Place the filled potatoes in a ovenproof dish and return to the oven for 30 minutes untill risen crisp and golden brown on top. Serve straight away.