Baked Potatoes Florentine
Pam
ingredients
- 6 baking potatoes
- 1 pkg. fresh spinach, trimmed
- 1/4 cup butter
- 1/3 cup finely chopped onion
- 1/2 cup finely chopped mushrooms
- 1 tsp. salt
- 1/2 tsp. chopped fresh rosemary (or 1/4 tsp. dried)
- 1/4 tsp. pepper
- 1/2 cup plain yogurt
- 1/2 cup mayonnaise
- 2 tbsp. butter
- 1/2 cup bread crumbs
- 1/4 cup slivered or sliced almonds
directions
- 1
Scrub potatoes. Prick with fork and bake in 400° oven until potatoes yield when gently squeezed, 45 to 55 minutes.
- 2
Meanwhile, rinse spinach; shake off excess water. With just the water clinging to the leaves, cover and cook spinach just until wilted, 3 to 4 minutes. Drain and squeeze out as much moisture as possible; chop finely and set aside.
- 3
In large skillet, melt butter over medium heat; cook onion for 2 minutes. Stir in mushrooms, salt, rosemary and pepper; cook gently for 3 to 4 minutes or until vegetables are tender. Mix in spinach; set aside.
- 4
Cut slice from top of each potato. Scoop out pulp to bowl, leaving 1/4-inch thick shell. Mash pulp; stir in spinach mixture, yogurt and mayonnaise. Taste and adjust seasoning if necessary. Spoon mixture into potato shells and smooth tops.
- 5
In skillet, melt butter; sauté bread crumbs and almonds for a few minutes or just until crisp and golden. Sprinkle evenly over potatoes. Bake in 400° oven until potatoes are heated through and topping is crisp, 15 to 20 minutes.
Source: The Canadian Living Cooking Collection
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews