"Twice-Baked Spinach and Cheese Stuffed Potatoes: Creamy, Cheesy Perfection"

Preheat your oven to 200°C (400°F).

Scrub the potatoes clean, prick them with a fork, and bake them directly on the oven rack for about 45 minutes, or until tender.

Let the potatoes cool slightly, then cut them in half lengthwise and carefully scoop out the flesh, leaving a thin shell.

Heat olive oil in a skillet and sauté the minced garlic until fragrant.

Add the chopped spinach and cook until wilted.

In a bowl, combine the scooped-out potato flesh, sautéed spinach, crumbled feta, chopped spring onion, grated Parmigiano Reggiano, and grated mozzarella. Mix well.

Fill the potato shells with the mixture.

Sprinkle additional mozzarella on top.

Bake again for 15–20 minutes until the cheese is melted and golden.

Serve hot!

Serving and storage tips: