Baked Potatoes Florentine

• 6 baking potatoes, scrubbed and baked until tender
• 1 (10 ounce) package fresh spinach, cooked and squeezed dry
• 1/3 cup onion, finely chopped
• 1/2 cup mushroom, finely chopped
• 1 teaspoon salt
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon pepper
• 1/2 cup plain yogurt
• 1/2 cup mayonnaise
• TOPPING
• 1 tablespoon butter
• 1/2 cup fresh breadcrumb
• 1/4 cup slivered almonds

1. In a large skillet melt butter over medium heat.
2. Add onion cook 2 minutes.
3. Add mushrooms, salt,& pepper, cook 4 minutes.
4. Mix in spinach and set aside.
5. 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.
6. Mash the potato pulp & mix in the spinach mixture, yogurt& mayo.
7. Spoon the mixture into the potato shells.
8. Place potatoes in an oven proof platter.
9. Prepare topping; In a skillet melt 2 tbsp butter, saute bread crumbs and almonds for a few minutes.
10. Sprinkle topping on the potatoes.
11. Bake in 400u0b0F oven for 15-20 Minutes or until potatoes are heated through.

baking potatoes, fresh spinach, onion, mushroom, salt, rosemary, pepper, plain yogurt, mayonnaise, topping, butter, fresh breadcrumb, almonds

Taken from www.food.com/recipe/baked-potatoes-florentine-11947 (may not work)