Baked Potato Florentine
6 baking potatoes
Scrub the potatoes and prick
with a fork. Bake at 400°F. for 1 hour 15 minutes or
until they yield to the touch.
1/2 package frozen spinach (5
oz.) cooked and drained
1 C. cottage cheese
6 T. butter
1/2 t. salt
6 T. grated swiss cheese
1/3 C. dried bread crumbs
2 T. butter melted
2 T. flour
1/4 t. salt
1 C. milk
2 egg yolks
1/2 C. grated swiss cheese
Combine butter, flour and salt
together in a saucepan. Cook for 3 minutes, stirring over
medium heat. Gradually add milk, stirring constantly. Bring
just to a boil, reduce heat and cook 1 more minute.
Beat the egg yolks and salt in
a small bowl. Add 1/2 of the hot sauce slowly into the eggs,
stirring constantly. Add back to the pan and stir the sauce
until it is thick. Add the cheese and stir until it melts.
Remove from heat, cover and set aside.
When potatoes are removed from
the oven, remove the top from each one. Scoop out the inside,
being careful to leave the shells intact. Add the potato pulp
to a large mixing bowl and mash the potatoes with 4 T. of the
butter. Add the cottage cheese, spinach, mornay sauce, salt
and pepper. Mix well. Fill potato shells and place them on a
Melt remaining butter and add
it to the bread crumbs. Sprinkle the crumbs on top of the
potatoes. Top each potato with a T. of the swiss cheese. Bake
at 350°F. for 20 minutes or until the tops of the
potatoes are golden.