Souffled Twice-Baked Potatoes with Kale or Spinach
Copyright by Terese Allen
These simple but elegant stuffed potatoes make a great conversation piece for an Earth Dinner or any occasion. The earthiness of the potatoes is married with the richness of organic butter, milk and eggs--and further enriched with the addition of nutrient-rich kale or spinach for a hearty side dish or light main entrée.
Servings: 6
Ingredients:
6 large baking potatoes (about 3 pounds)
3 tablespoons Organic Valley Butter, softened
1/2 cup Organic Valley Milk, heated
2 large Organic Valley Eggs
3/4 to 1 cup cooked and finely chopped kale or spinach
2 to 3 tablespoons minced fresh chives or parsley
Salt and pepper to taste
Instructions:
1. Heat oven to 375°F. Scrub potatoes; prick each one with a sharp fork in 2 to 3 places. Bake until fully tender when pierced with a fork, about 1 1/4 hours.
2. Cut a 1/2-inch slice lengthwise from each potato. Scoop out flesh from top slices and from inside the potatoes, to make shells with 1/4-inch thick “walls.” Pass the still-hot potato flesh through a potato ricer. (You can also mash the potatoes with electric beaters, but don’t overdo it, or the spuds will become gluey). Use a rubber spatula to fold butter and hot milk into potatoes.
3. Separate the eggs, placing yolks in a small bowl and whites in a clean, medium bowl. Beat egg yolks; fold yolks, kale or spinach, chives, salt and pepper into potatoes. Use clean electric beaters or a large whisk to whip egg whites until firm, but not stiff. Fold a quarter of them into potato mixture, then gently fold in the rest.
4. Heap mixture into potato shells. Place on ungreased baking pan; bake until potato mixture is brown-tipped and heated through, about 25 minutes.
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