Twice Baked Green Potatoes

8 large potatoes
1 large head broccoli (you may wish to buy more than this, to serve another portion of steamed broccoli with the meal)
4 cups spinach
8 green onions, diced (always use the entire onion, including the long green part)
1/2 cup grated Parmesan
2 Tbsp. olive oil
1 ½ tsp. sea salt
freshly ground pepper to taste

Bake foil-wrapped potatoes at 350 for one hour and let cool enough to handle the potatoes. Chop broccoli in small pieces and steam for 15 minutes, adding the spinach for the last 5 minutes of steaming. Cut each potato in half and scoop out the potato “guts,” being careful to leave skin intact with about ¼” of potato all the way around, to keep it firm to use later. Set skins aside. Use hand mixer to blend until smooth the potato “guts,” steamed broccoli, onions, and spinach, Parmesan, olive oil, and salt and pepper. Add a bit of water if mixture is too thick to blend.

Scoop mixture back into potato skins. Optionally sprinkle with additional Parmesan, and bake at 350 for 15-20 mins. Serve immediately