Ingredients:
6 baking potatoes, scrubbed and baked until tender
1 (10 ounce) packages fresh spinach, cooked and squeezed dry
1/3 cup onions, finely chopped
1/2 cup mushrooms, finely chopped
1 teaspoon salt
1/4 teaspoon dried rosemary
1/4 teaspoon pepper
1/2 cup plain yogurt
1/2 cup mayonnaise
1 tablespoon butter
1/2 cup fresh breadcrumbs
1/4 cup slivered 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, saute 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.
Servings: 8
Time preparation: 20 min.
Time total: 140 min.