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1
Preheat the oven to 400 degrees F. Lightly grease a baking sheet.
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2
Bake the potatoes until the flesh can be easily pierced with a fork, about 45 minutes to 1 hour.
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3
Let sit until cool enough to handle.
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4
Cut each potato in half lengthwise and using a spoon, hollow out the center, leaving a shell about 1/8-inch thick.
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5
Discard the potato flesh or reserve for another recipe.
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6
Place the potatoes jackets, hollow side up on the prepared baking sheet.
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7
Place in the oven to keep warm while assembling the souffle base.
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8
In a small saucepan, melt the butter over medium-low heat.
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9
Add the flour and stir with a wooden spoon to form a light roux, about 2 minutes.
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10
Gradually add milk and whisk constantly until thick, 4 to 5 minutes.
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11
Remove from heat and add the salt, cayenne, and cheeses, and whisk to combine.
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12
Let sit 2 minutes then add the egg yolks and whisk.
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13
In a separate bowl, whip the 2 egg whites to slightly stiff peaks.
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14
Fold into cheese mixture in 3 additions.
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15
Using a pastry bag or small spoon, fill the potato skins with the souffle mixture.
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16
Bake without opening the oven door for 10 minutes, then reduce the oven temperature to 375 degrees F. Continue baking until puffed and golden brown, 15 to 20 minutes.
