Preheat oven to 425F.

Cut the pre-prepped potatoes in half. Scoop the flesh into a medium bowl, leaving a 1/4-inch thick shell. Place shells on sheet pan, drizzle with evoo and place in oven while you prepare the filling.

In a small saute pan with remaining 1 tablespoon evoo saute garlic with spinach until mixed well and fragrant. Turn off heat, add salt to taste.

In a bowl, mash potato flesh with milk, yogurt, spinach and green onions. Add salt to taste. Divide mixture among crisped potato skins, bake until hot about 25 minutes. Sprinkle with cheese and bake until melted.

Garnish with more green onions if desired.