Souffled Baked Potatoes
Light and fluffy souffled baked potatoes feature creamy yogurt, tangy mustard, Parmesan, and whipped egg whites, making a savory, satisfying dish perfect for brunch or side servings.
Ingredients
Instructions
- Slice the tops off each baked potato.
- Carefully scoop out the potato, leaving a 1/4-inch shell.
- Place the scooped-out potato in a mixing bowl.
- Add the yogurt, mustard, cream cheese, Parmesan, egg whites, and onion powder to the bowl.
- Beat the mixture until smooth and well combined.
- Spoon the filling into the potato shells, mounding on top.
Nutrition & Diet Analysis (per serving)
503
kcal
25% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Low-fat
Contains
Milk
Egg
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).
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).