Spinach soufflé potatoes
A tasty spinach filling rises appetisingly inside these delicious soufflé potatoes. A meal in itself or an indulgent side dish.
- Prep time
- 20 min
- Cook time
- 46 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 baking potatoes
- 1 medium leek
- 2 tbsp olive oil
- 250 g fresh spinach leaves ((1 large bag))
- 2 eggs, separated
- 75 g cream cheese
- ½ tsp freshly grated nutmeg
- ½ tsp ground black pepper
Instructions
- 1
Scrub the potatoes and stab each one several times with a fork. Put on a plate and microwave on high for 15 minutes. Meanwhile, preheat the oven to 200°C (400°F).
- 2
Remove the potatoes from the microwave, and transfer to a baking sheet in the hot oven. Bake for a further 20-25 minutes until soft.
- 3
While the potatoes are baking, trim and slice the leek, and sauté in the olive oil over a low-medium heat until very soft - around 7-10 minutes.
- 4
Remove the stems from the spinach and wash the leaves well. Remove as much water as possible (I use a salad spinner), and add to the leek a little at a time, stirring well to wilt the leaves. Once all the leaves are added and softened, remove from the heat.
- 5
Process the leek-spinach mixture briefly with a hand blender, then transfer to a bowl. Stand for a few minutes then drain off any liquid that accumulates.
- 6
Whisk the egg whites to stiff peaks and set aside. Add the yolks to the spinach with the cream cheese, nutmeg and pepper, and mix well.
- 7
Remove the potatoes from the oven. Carefully cut in half lengthways and scoop out the flesh to leave a thin 'shell'. Return the 'shells' to the baking sheet and set aside.
- 8
Mash the potato flesh roughly with a fork, then stir into the spinach mixture. Finally, gently fold in the whisked egg whites.
- 9
Pile the mixture back into the reserved potato skins, and return to the oven for 20-25 minutes until risen, golden, and set. Serve at once.