Souffl?tuffed Potatoes
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.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 358 |
| pro | 16 g |
| total fat | 15 g |
| sat. fat | 8 g |
| carb | 40 g |
| fibre | 4 g |
| sodium | 607 mg |
| % RDI: | - |
| calcium | 21% |
| iron | 21% |
| vit A | 15% |
| vit C | 37% |
| folate | 15% |
Suggested Recipes
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4 large baking potatoes
1 cup (250 mL) shredded old cheddar cheese
2 eggs, separated
4 slices bacon, cooked and crumbled
1/4 cup (50 mL) chopped fresh chives or green onions
Preparation:
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.
Additional Information
-
Variation:
Vegetarian Souffl?tuffed Potatoes:
Substitute 1/2 cup (125 mL) chopped drained oil-packed sun-dried tomatoes for bacon.
Source
© CanadianLiving.com
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