cooking good in greene

Souffléd Twice-Baked Potatoes with Kale or Spinach 

All materials courtesy of
Organic Valley Family of Farms

Makes 6 Servings

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.

For more delicious organic recipes, visit Organic
Valley Family of Farms.

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

Courtesy of Family Features

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