Baked Potatoes Florentine

“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”
READY IN:
2hrs 20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

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.

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