Twice-Baked Potatoes Deluxe

6 baking potatoes
Salt and pepper
Butter
Milk
1/4 cup chopped onion
3/4 cup grated Cheddar cheese
3/4 cup grated Monterey Jack cheese
1 box frozen chopped spinach, thawed and pressed dry

Bake the 6 potatoes. While still hot, slice each potato in half lengthwise and carefully scoop the baked potato into a large mixing bowl. Save the skins. Mix the potatoes with the remaining ingredients, using salt, pepper, and butter to taste and enough milk for desired “mashed potato” consistency. Put the potato mixture back into the skins. Serve immediately, or freeze them in a freezer bag. Remove as needed and heat on a cookie sheet or flat baking dish.