Stilton souffle potatoes with watercress, celery, apple and walnut salad

Mary Cadogan transforms the humble spud into a delicious meal, served here with a textured watercress salad
By Mary Cadogan
Stilton souffle potatoes with watercress, celery, apple and walnut salad
  • Rating:
  • Serves: 2
  • Cook Time: 1 hour 35 minutes
  • Prep Time: 25 minutes
  • Effort: medium



  • 2 large baking potatoes
  • 3 rashers of streaky bacon, chopped, or 75g smoked lardons
  • 100 g stilton cheese
  • 1 handfuls watercress
  • 2 eggs, separated

For the salad

  • 1 bunches watercress
  • 1 apples
  • 2 sticks celery
  • 1 handfuls walnuts, halved
  • 50 ml balsamic vinegar
  • 3 tbsp extra virgin olive oil, or walnut oil
  • 1 pinches black pepper


1. Preheat the oven to 200ÂșC/gas 6. Bake the potatoes for 1-1/4 hours until soft. Meanwhile, fry the bacon in a pan with no extra oil until crisp and golden. Crumble the Stilton. Roughly chop the watercress. 2. When the potatoes are cooked, cut them in half and scoop the insides into a bowl. Mash with a fork, then add the egg yolks, bacon, watercress and stilton. Season with freshly ground pepper. 3. Whisk the egg whites until they hold their shape, then fold into to the potato mix. Pile back into the shells and return to the oven for 20 minutes until the filling is puffed up and golden. 4. Just before the potatoes are ready, prepare the salad. Place the watercress, apple, celery and walnuts in a bowl. Drizzle first with olive oil, lightly mix through, then splash on the balsamic. Season with salt and freshly ground pepper . 5. Serve the potatoes hot from the oven with the salad.

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