BAKED POTATOES FLORENTINE

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Baked Potatoes Florentine image

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

Provided by Bergy

Categories     Lunch/Snacks

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 12

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

Steps:

  • In a large skillet melt butter over medium heat.
  • Add onion cook 2 minutes.
  • Add mushrooms, salt,& pepper, cook 4 minutes.
  • Mix in spinach and set aside.
  • 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.
  • Mash the potato pulp & mix in the spinach mixture, yogurt& mayo.
  • Spoon the mixture into the potato shells.
  • Place potatoes in an oven proof platter.
  • Prepare topping; In a skillet melt 2 tbsp butter, sauté bread crumbs and almonds for a few minutes.
  • Sprinkle topping on the potatoes.
  • Bake in 400°F oven for 15-20 Minutes or until potatoes are heated through.

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