3/4 cup plain fatfree yogurt
 1 small onion, peeled and diced
 2 teaspoons curry powder
 6 cups coarsely chopped spinach
 1 teaspoon kosher salt
 Freshly ground pepper to taste
 1 medium onion, peeled, halved lengthwise and
         thinly sliced.
 
 1)Place yogurt in a paper-towel lined sieve and let
 stand until the liquid drips out, several hours or
 overnight
 2)Spray a nonstick skillet w/ PAM over medium heat.  Add
 the diced onion and cook until translucent, about 3 minutes.
 Lower the heat, stir in the curry powder and cook, stirring, for
 3 minutes more.  Add the spinach and saute for 3 to 4 minutes.
 3)Place the mixture in a blender and add the salt, pepper and
 yogurt.  Blend until smooth.  Place in a small saucepan and set
 aside.
 4)Again, spray a nonstick skillet w/ PAM over medium heat.  Add
 the sliced onion and cook, stirring often, until carmelized, about
 30 minutes.  Warm the spinach mixture.  Fill the potatoes with the
 spinach stuffing and pile the caramelized onions on top.  Serve.
 
 Makes: 4 servings.

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