Spanakopita Loaded Potatoes

Ingredients

• 4 medium russet potatoes (8-10 ounces each), scrubbed
• 1 tablespoon extra-virgin olive oil
• 1 cup diced onion
• 1 pound fresh spinach, finely chopped or 4 cups frozen chopped spinach (thawed)
• 3 cloves garlic, minced
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried
• ⅓ cup reduced-fat cream cheese
• ¾ teaspoon ground pepper
• ¼ teaspoon kosher salt
• 1 cup crumbled feta cheese, divided

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