Baked Potatoes Florentine

READY IN: 2hrs 20mins
Recipe by Bergy

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

Top Review by Grace-AK

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!

Ingredients Nutrition


  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, sauté bread crumbs and almonds for a few minutes.
  10. Sprinkle topping on the potatoes.
  11. Bake in 400°F oven for 15-20 Minutes or until potatoes are heated through.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a