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
Recipe type: Side Dish
Cuisine: American
Serves: 6
  • 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
  • 2 Tablespoons butter
  • 1/2 Cup bread crumbs from day old homemade style bread
  • 1/4 Cup slivered or sliced almonds
  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.
  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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