Baked Potatoes Florentine, stuffed with a spinach and mushroom mixture, are fancy enough for a dinner party, yet satisfying enough for family suppers or weekend lunches. Absolutely delicious.

Baked Potatoes Florentine

Baked Potatoes Florentine
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Cuisine: American
Serves: 6
Ingredients
  • 6 baking potatoes
  • 1 package (10 ounces) fresh spinach, trimmed
  • 1/4 Cup butter
  • 1/3 Cup finely chopped onion
  • 1/2 Cup finely chopped mushrooms
  • 1 teaspoon salt
  • 1/2 teaspoon chopped fresh rosemary
  • 1/4 teaspoon pepper
  • 1/2 Cup plain yogurt
  • 1/2 Cup mayonnaise
Topping:
  • 2 Tablespoons butter
  • 1/2 Cup bread crumbs from day old homemade style bread
  • 1/4 Cup slivered or sliced almonds
Instructions
  1. Scrub potatoes. Prick with fork and bake in 400 degree F. oven until potatoes yield when gently squeezed; about 45 to 55 minutes.
  2. Meanwhile, rinse spinach; shake off excess water. With just the water clinging to 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.
  4. Mix in spinach; set aside.
  5. 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. Place on oven proof platter.
TOPPING:
  1. In skillet, melt butter; saute bread crumbs and almonds for a few minutes or just until crisp and golden. Sprinkle evenly over potatoes.
  2. Bake in a 400 degree F oven until potatoes are heated through and topping is crisp, 15 to 20 minutes.

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