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

pepper

6 T. grated swiss cheese

1/3 C. dried bread crumbs

Mornay Sauce:

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 baking sheet.

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.

Serves 6.