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Baked Potatoes Florentine

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.7529
Energy (kCal)1009.0457
Carbohydrates (g)9.3137
Total fats (g)108.1823
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    baking potato 6 scrubbed baked - - - -
    spinach 1 package cooked squeezed - - - -
    onion 1/3 cup chopped 21.3333 4.9813 0.5867 0.0533
    mushroom 1/2 cup chopped - - - -
    salt 1 teaspoon - - - -
    rosemary 1/4 teaspoon dried 0.2292 0.0362 0.0058 0.0103
    pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    plain yogurt 1/2 cup - - - -
    mayonnaise 1/2 cup 418.76 0.0 0.4292 46.4
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2
    breadcrumb 1/2 cup - - - -
    almond 1/4 cup slivered 481.78 0.0 0.0 54.5

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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