Baked Potatoes Florentine

Baked Potatoes Florentine

  • Prep Time: 20 mins
  • Total Time: 2 hrs 20 mins
  • Servings: 8
  • About This Recipe

    “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”


  • 6baking potatoes, scrubbed and baked until tender
  • 1 (10ounce) packages fresh spinach, cooked and squeezed dry
  • 1/3 cuponion, finely chopped
  • 1/2 cupmushroom, finely chopped
  • 1teaspoonsalt
  • 1/4 teaspoondried rosemary
  • 1/4 teaspoonpepper
  • 1/2 cupplain yogurt
  • 1/2 cupmayonnaise

  • 1tablespoonbutter
  • 1/2 cupfresh breadcrumb
  • 1/4 cupslivered almonds
  • Directions

  • 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.
  • Reviews

  • “OOOOOhhh, that rosemary just perfectly sets my taste buds off!This is perfection!These are beautiful!I did them like twice-baked potatoes, but I don’t usually have the time, so perhaps I’ll just do the additions to mashed potatoes to make them outstanding.The only thing I changed was that I didn’t have yogurt, so I used light sour cream, and Miracle Whip Light.So yummy!!! I give it 10 stars!”

  • “WOW! Used a casserole, when my tater shell split apart. Truly guest worthy potatoes.”