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.
Tips & Substitutions
For a creamier texture, consider substituting Greek yogurt for the plain no-fat yogurt. If you prefer a stronger cheese flavor, swap the Parmesan with crumbled feta. When baking potatoes, choose uniform sizes for even cooking. If you're short on time, microwave the potatoes instead of baking them. This dish can also be made with sweet potatoes for a different twist, making it a delicious option for vegetarian recipes.
Serving Suggestions
Serve the souffled baked potatoes as a hearty side dish alongside grilled chicken or steak. They pair beautifully with a fresh salad or steamed vegetables, such as Minted Snow Peas. For a fun twist, top with additional grated cheese or fresh herbs before serving. These potatoes also make a great appetizer for gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the stuffed potatoes on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. Avoid using the microwave, as it may make the potatoes soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Souffled Baked Potatoes contains roughly 1359 calories, with 38g protein, 177g carbohydrates, and 55g fat. It is an excellent source of potassium (95% of the Daily Value), protein (76% of the Daily Value), and vitamin C (69% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 526mg per serving (23% 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 these potatoes ahead of time?
Yes, you can prepare the filling a day in advance and store it in the refrigerator. Just stuff the potato shells right before baking. This way, you can save time when hosting a dinner or gathering, making it a great choice for American recipes.
Can I use whole eggs instead of just egg whites?
Yes, you can use whole eggs instead of just egg whites, which will give the filling a richer flavor and a creamier consistency. Just make sure to adjust the cooking time slightly, as the additional yolk may change the texture slightly.
What can I do with the leftover potato flesh?
The leftover potato flesh can be used in various recipes. You can mix it into mashed potatoes, add it to soups for extra thickness, or even incorporate it into a breakfast hash. This reduces waste and adds extra nutrition to your meals.
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).