Baked Potatoes Florentine Recipe

Ingredients for Baked Potatoes Florentine

• Baking Potatoes
• Fresh Spinach
• 1 small onion, chopped
• Mushroom
• 1/4 teaspoon salt
• Dried Rosemary
• Pepper
• Plain Yogurt
• Mayonnaise
• 2 tablespoons butter
• Fresh Breadcrumb
• Slivered Almonds

How to Make Baked Potatoes Florentine

1. Preheat oven to 400°F (200°C).
2. Wash and scrub 4 large russet potatoes thoroughly. Pierce each potato several times with a fork.
3. Bake potatoes for 60-75 minutes, or until easily pierced with a fork.
4. While potatoes bake, prepare the Florentine filling:
5. Melt 2 tablespoons of butter in a large skillet over medium heat.
6. Add 1 small onion, chopped, and sauté until softened, about 5 minutes.
7. Stir in 10 ounces (284g) fresh spinach, chopped, and cook until wilted, about 3-5 minutes.
8. Remove from heat and stir in 1/2 cup (40g) grated Parmesan cheese, 1/4 cup (30g) heavy cream, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
9. Once potatoes are cooked, carefully cut a lengthwise slit in each potato, being careful not to cut all the way through.
10. Fluff the inside of each potato with a fork.
11. Spoon the spinach mixture generously into each potato.
12. Top each potato with a tablespoon of extra butter.
13. Return to oven for 10-15 minutes, or until heated through and cheese is melted and bubbly.
14. Garnish with extra Parmesan cheese and fresh herbs (optional) before serving.