Spinach And Goat Cheese- Stuffed Baked Potatoes

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4 large russet potatoes, pricked several times with a fork

4 ounces low-fat goat cheese

1/4 cup (2 ounces) reduced-fat sour cream

1 tablespoon extra-virgin olive oil

2 teaspoons fat-free milk

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

2 scallions, thinly sliced

1 can (14-19 ounces) cannellini beans, rinsed and drained

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