Souffle Baked Potatoes
Light and fluffy baked potato soufflé with melted cheddar, chives, and a hint of paprika, perfect for a comforting and elegant side dish or light main course.
Ingredients
Instructions
- Wash potatoes; bake at 400° for 1 hour or until tender.
- Allow potatoes to cool completely.
- Cut potatoes in half lengthwise; carefully scoop out the pulp, leaving 1/8-inch thick shells.
- Combine potato pulp, milk, sour cream, chives, salt, and pepper in a bowl; mash with a potato masher until smooth.
Tips & Substitutions
For a fluffier texture, ensure you whip the egg whites to stiff peaks before folding them into the potato mixture. You can substitute the Cheddar cheese with a lower-fat version or a dairy-free alternative to cater to dietary preferences. Fresh herbs like parsley or dill can also enhance the flavor. If you prefer a spicier kick, consider adding a pinch of cayenne pepper.
Serving Suggestions
These souffle baked potatoes make a delightful side dish to grilled meats or a light salad. For a complete meal, pair them with a fresh green salad or serve them alongside Oven Omelette for a brunch gathering. They can also be topped with additional chives or a dollop of sour cream for added flavor.
Storage & Reheating
Store leftover souffle baked potatoes in an airtight container in the refrigerator for up to three days. To reheat, place them in a preheated oven at 350°F for about 15-20 minutes until heated through. You can also microwave them, but the oven will help maintain their texture.
Nutrition & Diet Analysis (per serving)
Each serving of Souffle Baked Potatoes contains roughly 169 calories, with 13g protein, 12g carbohydrates, and 8g fat. It is an excellent source of vitamin C (94% of the Daily Value) and protein (26% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 1136mg per serving (49% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make souffle baked potatoes ahead of time?
Yes, you can prepare the potato filling a day in advance. Store it in the refrigerator and assemble the potatoes right before baking. This saves time and allows the flavors to meld together, making it a great option for entertaining.
What can I use instead of skim milk?
You can substitute skim milk with unsweetened almond milk or any other non-dairy milk for a lighter version. Alternatively, whole milk or a cream-based milk can be used for a richer flavor, but this will increase the calorie content.
Can I freeze souffle baked potatoes?
While it's not ideal to freeze the entire dish, you can freeze the potato pulp mixture before adding the egg whites. Thaw it in the refrigerator overnight and then proceed to fold in the egg whites and bake. This method helps maintain the texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).