Spinach soufflé potatoes

“Why are you making these this week?!” asked DH, when he learned what was for dinner. His point being that this is such a perfect Pesach dinner, it’s almost absurd to eat it the week before the festival begins! The answer, somewhat mundanely, was that we got three big baking potatoes and a bag of spinach in our organic box, and this seemed a good way to use them.

(Also, a small part of me wanted to make this in advance of Pesach so I could blog about it and share it with you, dear readers, so that it can grace your Pesach tables, but don’t tell DH that…)

I haven’t made soufflé potatoes for ages, but I do really love them. They turn an ordinary jacket potato into something altogether more special, and they’re really pretty easy to make. The spinach made these extra yummy, and meant I could omit a massive pile of grated cheese, which is what I would normally put in here, lowering the fat content and adding child-friendly veg in one fell swoop. Kipper scoffed down the light spinachy soufflé filling – I think she must have developed a taste for spinach after the spinach lasagne rolls – but declared the best bit to be the crispy potato skins. Mmmm.

In this recipe, I started off the potatoes in the microwave, before baking them in the oven. This was entirely done for speed, so if you were more organised and in less of a hurry, you could omit the microwave stage and simply bake them in the oven for an hour or so until soft. I always think that oven-baked potatoes have a crispier skin, although since these spent a good 45 minutes in the oven anyway, I’m not sure it made a huge difference – see Kipper’s comment, above.

We had these as a main dish, with a simple sliced tomato salad, but you could also serve them as a fancy side dish with something fishy. And while they are perfect for Pesach, they’re delicious the rest of the year too 🙂

Spinach soufflé potatoes

Spinach soufflé potatoes
Yields 6
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Total Time
1 hr 5 min
Total Time
1 hr 5 min
211 calories
24 g
76 g
11 g
7 g
4 g
197 g
105 g
2 g
0 g
6 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 211
Calories from Fat 95
% Daily Value *
Total Fat 11g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 76mg
Sodium 105mg
Total Carbohydrates 24g
Dietary Fiber 3g
Sugars 2g
Protein 7g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 3 baking potatoes
  2. 1 medium leek
  3. 2 tbsp olive oil
  4. 250g spinach
  5. 2 eggs, separated
  6. 75g cream cheese
  7. 0.5 tsp freshly grated nutmeg
  8. 0.5 tsp ground black pepper
  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 200C.
  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 until very soft - around 7-10 minutes.
  4. Remove the stems from the spinach and wash the leaves well. Add to the leek a little at a time and stir 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. Cut in half lengthways and scoop out the flesh to leave a thin 'shell'. Return the 'shells' to the baking sheet.
  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 potato skins, and return to the oven for 20-25 minutes until risen, golden, and set. Serve at once.
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