Baked Potatoes Florentine |
|
 |
Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
|
I served these potatoes to a group of 12 at a dinner party and everyone loved them (even spinach haters) They look lovely and are very smooth tasting Ingredients:
6 baking potatoes, scrubbed and baked until tender |
1 (10 ounce) package fresh spinach, cooked and squeezed dry |
1/3 cup onion, finely chopped |
1/2 cup mushroom, finely chopped |
1 teaspoon salt |
1/4 teaspoon dried rosemary |
1/4 teaspoon pepper |
1/2 cup plain yogurt |
1/2 cup mayonnaise |
1 tablespoon butter |
1/2 cup fresh breadcrumb |
1/4 cup slivered almonds |
Directions:
1. In a large skillet melt butter over medium heat.
2. Add onion cook 2 minutes.
3. Add mushrooms, salt,& pepper, cook 4 minutes.
4. Mix in spinach and set aside.
5. Cut a slice from the top of each baked potato and scoop out pulp& put it in a bowl, leave about 1/4 thick shell.
6. Mash the potato pulp & mix in the spinach mixture, yogurt& mayo.
7. Spoon the mixture into the potato shells.
8. Place potatoes in an oven proof platter.
9. Prepare topping; In a skillet melt 2 tbsp butter, sauté bread crumbs and almonds for a few minutes.
10. Sprinkle topping on the potatoes.
11. Bake in 400°F oven for 15-20 Minutes or until potatoes are heated through.
|
|