Looking for a unique and indulgent twist on a classic dish? This recipe combines the light, airy texture of a traditional soufflé with the irresistible crunch and salty goodness of potato chips.
Plus you can earn up to XXXX Points!
Ingredients
- 3 tablespoons bacon fat
- 3 tablespoons all-purpose flour
- 1 cup milk (earn 3 Points)
- 1 and 1/2 cups grated sharp cheddar cheese (earn 3 Points)
- 3 tablespoons butter (earn 3 Points)
- 1 1/2 cups baked russet potato, passed through a food mill with skins (earn 3 Points)
- 3/4 cups sour cream (earn 9 Points)
- 4 egg yolks (earn up to 680 Points)
- 1/2 teaspoons salt
- 1/4 teaspoons freshly ground black pepper (earn 9 Points)
- 1/2 teaspoons baking powder
- 1/2 cups crisp bacon, chopped
- 6 egg whites (earn up to 850 Points)
- 2 tablespoons finely minced chives
- 2 cups LAY’S® Wavy Cheddar Flavored Potato Chips, slightly broken but still in larger pieces (earn p to 510 Points)
Directions
- Preheat oven to 325 with no fan.
- Bake or boil potatoes until you can easily poke them with fork
- Put potatoes through a food mill with the skins on.
- In a small sauce pan warm the bacon fat.
- Whisk in the flour and cook over medium low heat for 5 minutes, stirring frequently to make a roux.
- Add the milk and raise heat to medium. Stir constantly until the sauce thickens, then stir in 3/4 cup of the cheese and butter until melted. Remove from heat. Allow to cool to room temperature.
- Whip the egg whites to stiff peaks.
- Mix together the milled potato, sour cream, egg yolk, salt, pepper, baking powder and half of the bacon. Fold the cheese base into the mixture.
- Fold 1/3 of the whipped egg whites into the base to lighten, then gently fold the remaining egg whites and half of the chives.
- Pour the mixture into 6-ounce soufflé dishes and bake in a water bath for 30 to 45 minutes until set.
- In a small mixing bowl, combine the remaining cheese and bacon with the LAY’S® Wavy Cheddar Flavored Potato Chips and place a large mound on top of each soufflé. Then return to the oven with no water bath until the cheese is melted, about 5 minutes.
- Top with remaining chives and serve immediately.
See full recipe here.