Spinach Parmesan Potatoes

I've been on a bit of a veggie kick lately.  My mom decided to buy me a whole 10 pound bag of russets, so I've been eating a lot of potatoes (thanks, Mom).  But that's a good thing.  They're super tasty and versatile and gets me full really fast because of the starch.  Found this recipe on MyRecipes.com and its fabulous.  And you probably have most of the ingredients already in your fridge!

Ingredients 

• 2 large baking potatoes (12 ounces each)
• 1/4 cup milk
• 1/4 cup shredded Parmesan
• 2 TB cup finely chopped green onion
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup baby spinach, julienned
• 2 TB butter

Directions 
1) Preheat oven to 400°.
2) Pierce potatoes with a fork, and bake at 400° for 1 hour and 15 minutes or until tender. Cool.
3) Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell.
4) Mash pulp with a potato masher. Combine milk and cheese in a large bowl, and stir with a whisk. Add potato pulp, butter, onion, salt, pepper, and spinach; stir well. Spoon potato mixture into shells; sprinkle each half with more cheese if desired.
5) Place stuffed potatoes on a baking sheet; bake at 400° for 15 minutes or until thoroughly heated. Garnish with green onions, if desired.