Potatoes Florentine

Potatoes Florentine

Potatoes Florentine

Potatoes USA
A delicious breakfast or served as an appetizer!
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Prep Time 20 minutes
Cook Time 35 minutes
Course Appetizer, Breakfast
Servings 8

Ingredients
 

  • 4 Large Alsum Yukon gold potatoes about 2 lbs
  • 3 Tablespoons Butter
  • 1 Small Leek thinly sliced (white and pale green part only)
  • 2 Cups Coarsely chopped fresh spinach lightly packed
  • ¼ Cup Skim milk
  • ½ Cup Shredded Parmesan cheese divided*
  • ¼ Teaspoon Salt
  • 3 Tablespoons Finely chopped roasted red bell peppers
  • 1 Tablespoon Chopped fresh basil
  • Freshly ground pepper to taste

Instructions

  • Pierce the potatoes and microwave for 20 minutes or until tender when gently squeezed. Let cool slightly.
  • Meanwhile, melt the butter in a medium skillet. Add the leeks and cook until very soft, about 10 minutes, stirring frequently. Add the spinach and cook for a few minutes more until the spinach is cooked and any liquid has been absorbed.
  • Preheat oven to 400°F.
  • Cut the potatoes in half and scoop out the insides, leaving a ¼-inch rim of potatoes in the skins.
  • Mash the potatoes with the milk until smooth, then stir in the leeks, half the cheese, salt and pepper. Lightly stir in the roasted peppers and basil.
  • Place the potato skins onto a baking sheet and fill with the potato mixture; sprinkle with remaining cheese.
  • Bake for 15 minutes.