Twice-Baked Spinach Potatoes

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3 large baking potatoes (about 12 ounces each)

1/2 cup 1% low-fat milk

1/2 cup tub-style light cream cheese (about 4 ounces)

1 3/4 cups (7 ounces) shredded reduced-fat sharp cheddar cheese, divided

1/4 cup finely chopped onion

1/4 teaspoon salt

1/4 teaspoon black pepper

1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry

Sliced green onions (optional)

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