A pleasant change from the baked potato-mashed potato routine.
Mix the cooled potato with butter, cheese, chives and seasonings. Fold beaten egg yolks into the cream; then fold into the potatoes.
Beat the egg whites until soft peaks form; gently fold into the potato. Spoon into a 1-½-quart souffle dish. Bake in a 350 degrees F oven for 1 hour or until lightly browned on top. Serve at once.