Twice-Baked Green Potatoes

8 large potatoes, scrubbed clean
1 large head of broccoli, chopped
4 C spinach
8 green onions, diced
¼ C grated parmesan cheese
2 Tbsp. extra virgin olive oil
1 ½ tsp. sea salt
Freshly ground black pepper to taste

Bake foil-wrapped potatoes at 350°F for one hour, then let cool, enough to handle the potatoes. Steam chopped broccoli for 15 minutes, adding the spinach for the last 5 minutes of steaming. Cut each potato in half and scoop out the center being careful to leave the skin intact with about ¼” of potato all the way around. Set the skins aside.

Use a hand mixer to blend the potato centers, steamed broccoli, onions, spinach, parmesan, olive oil, salt and pepper until smooth. Add a bit of water if the mixture is too thick to blend.

Scoop the mixture back into the potato skins. Sprinkle with additional parmesan, then bake at 350°F for 15-20 minutes. Serve immediately.