Souffle jacket potatoes

  • 20 mins preparation
  • 40 mins cooking
  • Serves 4
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Souffle jacket potatoes
  • 4 medium (1.2kg) uniformly sized potatoes
  • 2 teaspoon olive oil
  • 1 bunch (300g) english spinach, shredded
  • 270 gram can corn kernels, drained
  • 1/2 cup grated tasty cheese
  • 1/3 cup finely grated parmesan
  • 3 green onions, thinly sliced
  • 2 eggs, separated
  • mixed salad, to serve


Souffle jacket potatoes
  • 1
    Pierce potatoes all over with a fork. Microwave on high (100%) for 10-12 minutes or until tender. Cool.
  • 2
    Meanwhile, heat oil in a large deep frying pan over moderate heat. Add spinach; cook and stir for 1 minute or until wilted. Cool.
  • 3
    Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper. Cut a thin slice from the top of each potato, discarding tops. Using a small spoon, scoop out flesh to leave a 5mm-thick shell. Place shells on prepared tray. Mash potato flesh, reserving half for another meal. Add spinach, corn, cheeses. onion and egg yolks. Season with salt and pepper; mix well.
  • 4
    Using an electric mixer, beat egg whites in a large clean, dry bowl until soft peaks form. Gently fold into potato mixture until just combined. Spoon mixture into potato shells. Bake for 25 minutes or until golden brown. Serve with salad.


Use a potato variety suitable for roasting. You can use kumara instead; cooking time will vary. Use 250g packet frozen chopped spinach.