Souffle Stuffed Potatoes Souffle Stuffed Potatoes

Author: Canadian Living

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 : ©



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
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Souffle Stuffed Potatoes