Description
A recipe for Souffléd Twice-Baked Potatoes with Kale or Spinach

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

Preparation
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.

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.

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.

Heap mixture into potato shells. Place on ungreased baking pan; bake until potato mixture is brown-tipped and heated through, about 25 minutes.

Recipe and Photo courtesy of Terese Allen for Organic Valley Family of Farms

Nutrition
no information available

Serves
Makes 6 Servings

Variations
no information available