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Spinach Souffle Brunch Potatoes

Spinach Souffle Brunch Potatoes- recipe image
These Spinach Souffle Brunch Potatoes are a comforting and elegant way to start your day. The dish features tender, fluffed Idaho potatoes served in their skins, loaded with a savory mixture of diced ham and thawed spinach. Topped with melted Parmesan cheese and a touch of butter, this recipe balances earthy greens with salty, rich flavors. It is an excellent choice for weekend brunches or a light lunch. The preparation is simple and quick, making it accessible for busy mornings without sacrificing homemade quality. Serve warm for the best texture and flavor experience.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 6.5
Dietary: Gluten-free
Description
These Spinach Souffle Brunch Potatoes are a comforting and elegant way to start your day. The dish features tender, fluffed Idaho potatoes served in their skins, loaded with a savory mixture of diced ham and thawed spinach. Topped with melted Parmesan cheese and a touch of butter, this recipe balances earthy greens with salty, rich flavors. It is an excellent choice for weekend brunches or a light lunch. The preparation is simple and quick, making it accessible for busy mornings without sacrificing homemade quality. Serve warm for the best texture and flavor experience.
Ingredients
  • 1 package (12 ounces) frozen spinach
  • 6 oz cooked ham, diced
  • 3 whole fresh Idaho potatoes, baked
  • 1/2 tsp salt (optional)
  • 2 tbsp butter or margarine (optional)
  • 2 tbsp grated Parmesan cheese
Directions
  1. 1
    Remove the frozen spinach from its foil packaging and place it in a shallow microwave-safe baking dish.
  2. 2
    Microwave the spinach on Medium power for 4 to 5 minutes, or until thawed and easily breakable, rotating the dish halfway through cooking.
  3. 3
    Stir the diced ham into the thawed spinach mixture.
  4. 4
    Cover the dish loosely with plastic wrap and microwave on High for 4 to 5 minutes, or until heated through, stirring once during cooking.
  5. 5
    While the spinach mixture heats, cut the baked potatoes in half lengthwise.
  6. 6
    Fluff the inside of each potato half with a fork and season lightly with salt.
  7. 7
    Top each potato half with the hot spinach and ham mixture.
  8. 8
    Sprinkle grated Parmesan cheese over the topping and serve immediately.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 6.5kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 22.4mg1%
Total Carbohydrate 1.0g1%
Dietary Fiber 0.6g3%
Sugars 0.1g
Protein 0.8g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegan version, omit the ham and Parmesan cheese, and use margarine instead of butter. You can substitute nutritional yeast for the Parmesan to add a cheesy flavor.

If using fresh spinach, blanch it first and squeeze out excess water before mixing with the ham to prevent a watery topping.

Ensure potatoes are fully baked before cutting to ensure they are fluffy inside. You can bake them ahead of time and reheat in the microwave for a few seconds before fluffing.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave to avoid drying out the potatoes.

Keywords: brunch, spinach, potatoes, ham, souffle, parmesan, microwave, breakfast, vegetarian-option, easy-recipe, comfort-food, quick-meal, frozen-spinach, idaho-potatoes, loaded-potato
Read it online: https://www.chefs-mate.com/recipe/spinach-souffle-brunch-potatoes/