Title: Baked Potatoes Florentine
Categories: Vegetable Stuffing Mushroom
Yield: 1 Servings

		Potatoes stuffed with this
		Spinach and mushroom mixture
		Are fancy
		Enough for a dinner party,
		Yet satisfying enough for
		Family
		Suppers or weekend lunches.

6 baking potatoes 1 pkg (10oz 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 1/4 tsp pepper 1/2 cup plain yogurt 1/2 cup mayonnaise

TOPPING: 2 tbsp butter 1/2 cup bread crumbs from day old homemade style bread 1/4 cup slivered or sliced almonds

Scrub potatoes. Prick with fork and bake in 400F oven until potatoes yield when gently squeezed, 45-55 minutes. Meanwhile, rinse spinach; shake off excess water. With just the water clinging to leaves, cover and cook spinach just until wilted, 3-4 minutes. Drain and squeeze out as much moisture as possible; chop finely and set aside. In large skillet, melt butter over medium heat; cook onion for 2 minutes. Stir in mushrooms, salt, rosemary and pepper; cook gently for 3-4 minutes or until vegetables are tender. Mix in spinach; set aside. 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: In skillet, melt butter; saute bread crumbs and almonds for a few minutes or just until crisp and golden. Sprinkle evenly over potatoes. Bake in 400F oven until potatoes are heated through and topping is crisp, 15-20 minutes. Makes 6 servings. Shared by: Sharon Stevens. From: Pat Stockett Date: 15 Dec 96 National Cooking Echo Ä

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