Total Time
1hr 30mins
Prep 40 mins
Cook 50 mins

I came up with this recipe while trying to use up all of the produce that I received from my co-op, and I was pleased with how they turned out. I love how the outside potato shell gets crunchy. These reheat well in an oven/toaster oven. I like to make half of my potato balls stuffed and half all mixed together. It provides a nice variety.

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a large pot of salted water, boil the potatoes until soft, about 20 minutes.
  3. While the potatoes are boiling, bring another pot of water to boil for the chard and spinach. While water is heating up, chop (or tear) the chard and spinach into small pieces.
  4. When the second pot of water is boiling, add the chard and spinach and boil for 10 minutes.
  5. When the chard and spinach are done, drain and set aside to cool.
  6. The potatoes should be cooked by now so drain the potatoes and mash with the milk and some more salt if desired.
  7. Add the eggs and flour to the mashed potatoes and set aside to make the filling.
  8. Dry the chard and spinach thoroughly and combine in a large bowl with all of the filling ingredients. (I find it is easiest to just mix it with my hands.).
  9. To Stuff:.
  10. Scoop out about two tablespoons of the mashed potato mixture and flatten it out in your hand with a slightly hollowed out part.
  11. Stuff with about two tablespoons of the filling, cover with some more mashed potatoes, and gently shape into a ball. I made mine about 2.5" in diameter.
  12. To Not Stuff:.
  13. Combine the filling with the mashed potatoes.
  14. Scoop out about 4 tablespoons and form into a ball.
  15. Place the mashed potato balls in a 9x13 baking dish, and brush the top with melted butter (you may have to make a partial second batch).
  16. Bake at 400 degrees Fahrenheit for about 40 minutes or until the outside turns brown and crispy and the inside reaches a temperature of at least 160 degrees Fahrenheit.