Baked Potatoes Florentine
|Spinach||10 Ounce, trimmed (1 Package, 284 Gram)|
|Butter||1⁄4 Cup (4 tbs)|
|Finely chopped onions||1⁄3 Cup (5.33 tbs)|
|Finely chopped mushrooms||1⁄2 Cup (8 tbs)|
|Chopped fresh rosemary/1/4 teaspoon dried||1⁄2 Teaspoon|
|Plain yogurt||1⁄2 Cup (8 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Bread crumbs||1⁄2 Cup (8 tbs) (From Day-Old Homemade-Style Bread)|
|Slivered almonds||1⁄4 Cup (4 tbs) (Or Sliced)|
Scrub potatoes. Prick with fork and bake in 400°F (200°C) oven until potatoes yield when gently squeezed, 45 to 55 minutes.
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.
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. Mix in spinach; set aside.
Cut slice from top of each potato. Scoop out pulp to bowl, leaving 1/4-inch (5 mm) 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 ovenproof 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 400°F (200°C) oven until potatoes are heated through and topping is crisp, 15 to 20 minutes.