RH Staff

Yield: 12 servings.

12 medium Russet or other baking potatoes
12 large eggs (1 lb. 5 oz. frozen or liquid whole egg product)
2 lb. reduced-fat sour cream
1 lb. Neufchatel cream cheese, softened
1/2 cup red bell peppers, diced
1/2 cup yellow bell peppers, diced
1/2 cup green bell peppers, diced
1/2 cup green onion, sliced
2 Tbsp. minced garlic
4 cups Swiss cheese, shredded
4 cups Gouda cheese, shredded
1 Tbsp. kosher salt
11/2 tsp. black pepper, fresh cracked
1/2 cup Swiss cheese, shredded

Bake potatoes; cool. Peel and slice crosswise. In a large mixing bowl, blend eggs, sour cream, cream cheese, peppers, green onion and garlic until smooth.

Line two 12" springform pans at least 2" deep (or deep round baking dishes) with parchment paper.

Stir cheeses, salt and pepper into egg mixture. In layers, alternate 11/2 cups custard and about 11/2 cups of potatoes into each pan, 3 layers each. Top with additional shredded cheese. Bake at 350°F for 60-65 minutes or until center is firm and internal temperature of 160°F is reached. Slice each torte into 6 pie-shaped wedges. Serve immediately.

Photo Credit: American Egg Board