Puffy golden-topped potatoes are perfect to serve with a simple spinach salad and tomato soup. They are so delicious that you will certainly want to try the vegetarian version, too. The recipe is easily halved, doubled or even tripled.
- Portion size 4 servings
- Credits : © CanadianLiving.com
- 4 baking potatoes
- 1 cup shredded old Cheddar cheese
- 2 eggs separated
- 4 slices bacon cooked and crumbled
- 1/4 cup chopped fresh chive
- 1/4 cup chopped green onion
Scrub potatoes; prick all over with fork. Bake on baking sheet in 400°F (200°C) oven for 45 to 60 minutes, or microwave at High for 10 to 12 minutes, or until tender when pierced with fork.
Cut off thin layer lengthwise from each potato; peel off skin from layer and place flesh in bowl. Using spoon, scoop flesh from bottom into bowl, leaving 1/2-inch (1 cm) thick shell. Add cheese, egg yolks and 1/2 tsp (2 mL) each salt and pepper; mash and set aside.
In separate bowl, beat egg whites until stiff peaks form. Using spatula, stir one-quarter into potato mixture until combined. Fold in remaining egg whites, bacon and chives. Mound back into potato shells. Bake in 350°F (180°C) oven for about 30 minutes or until tops are golden.
Nutritional facts <b>Per serving:</b> about
- Sodium 607 mg
- Protein 16 g
- Calories 358.0
- Total fat 15 g
- Saturated fat 8 g
- Total carbohydrate 40 g
- Iron 21.0
- Folate 15.0
- Calcium 21.0
- Vitamin A 15.0
- Vitamin C 37.0