Soufflé Stuffed Potatoes

  • Serves: 4
  • Cooking Time: MINS
  • Total Calories: 358 CALS

Nutrients per serving:

  • Protein: 16g
  • Fat: 15g
  • Carbohydrate: 40g


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.

Preparation: 10 to 15 minutes

Cooking: 11/4 to 11/2 hours


  • 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