“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
1/4 teaspoondried rosemary
1/2 cupplain yogurt
1/2 cupfresh breadcrumb
1/4 cupslivered almonds
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.
“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.”