Twice Baked Potato Recipe with Cream Cheese

Preheat the oven to 375 degrees F.
Poke the potato with a fork or knife two or three times, turn it over and repeat.
Place the potato on a baking sheet and rub the potato with oil and sprinkle with coarse sea salt.
Bake the potato for 1 hour or until soft inside.
When the potato is almost done cooking, dice the onion.
Heat a medium skillet over medium heat and add the butter.
Add the onions and cook until soft.
Stir in the garlic and the spinach and cook, stirring until wilted.
Then add the cream cheese, and salt and pepper to taste. Cook until the cream cheese is melted and combined. Remove from heat and set aside.
Once the potato is cooled a bit, cut it open lengthwise and scoop out the inside, leave a thin layer and keep the shell intact.
Mash or blend together the potato insides with the spinach mixture.
Scoop the potato mixture into the two hollowed potato skins.
Sprinkle with the Parmesan cheese, if desired, and bake for about 15 - 20 minutes or until lightly browned.