|Eggs||4 , separated|
|Seasoned hot mashed potatoes||4 Cup (64 tbs)|
|Shredded swiss cheese||8 Ounce (2 Cups)|
|Finely cut chives||2 Tablespoon|
|Chopped parsley||2 Tablespoon|
|Diced pimiento||2 Tablespoon|
|Liquid red pepper seasoning||3 Drop|
1. Beat egg whites just until they form soft peaks in a large bowl.
2. Beat egg yolks, one at a time, into hot mashed potatoes in a second large bowl; stir in the cheese, chives, parsley, pimiento and liquid red-pepper seasoning. Fold in beaten egg whites until no streaks of white remain; spoon into a buttered, 6-cup baking dish.
3. Bake in moderate oven (375°) for 40 minutes, or till puffed and golden.