3 med. size red potatoes (1 1/2 lb.), peeled and sliced
1/2 c. sour cream
4 eggs, separated
2/3 c. (2.6 oz.) shredded Cheddar cheese
1/4 c. diced onion
2 tsp. chopped chives
1/4 tsp. pepper
1/8 tsp. baking powder

Cook potatoes in boiling salted water to cover 8 minutes or until tender. Drain and mash potatoes. Add sour cream; beat at medium speed of an electric mixer until smooth.

Beat egg yolks until thick and lemon colored. Add yolks, cheese, onion, chives and pepper to potato mixture; stir well.

Beat egg whites (at room temperature) and baking powder until stiff peaks form; fold into potato mixture. Spoon into a buttered 1 1/2 quart souffle dish; bake at 350 degrees for 50 minutes or until set. Serve immediately. Yield: 6 servings.