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.