With leeks, spinach, roasted bell peppers, fresh basil, parmesan cheese and a hint of butter and milk, these potatoes florentine are a feast for the eyes, as well as your tastebuds.
Potatoes are naturally gluten-free. To ensure this dish is too, check the label and skip or substitute ingredients marked with a (*).
- 4 large Yellow potatoes (about 2 lbs.)
- 3 tbsp butter
- 1 small leek, thinly sliced (white and pale green part only)
- 2 cups coarsely chopped fresh spinach, lightly packed
- 1/4 cup skim milk
- 1/2 cup shredded Parmesan cheese, divided*
- 1/4 tsp salt
- 3 tbsp finely chopped roasted red bell peppers
- 1 tbsp chopped fresh basil
- Freshly ground pepper to taste
1) Pierce the potatoes and microwave for 20 minutes or until tender when gently squeezed. Let cool slightly.
2) 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.
3) Preheat oven to 400° F.
4) Cut the potatoes in half and scoop out the insides, leaving a rim of potatoes in the skins. Set skins aside.
5) 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.
6) Place the potato skins onto a baking sheet and fill with the potato mixture; sprinkle with remaining cheese. Bake for 15 minutes.