Baked Potatoes Stuffed with Spinach

Heat oven to 400F. Bake potatoes about 1 hour or until soft. Wash spinach several times in clear cold water. Drain. Place in saucepan with 1/2 cup water. Cook, covered, until spinach is tender. Drain spinach. Press to eliminate excess water. Chop spinach fine. Slice a cap about 1/2 inch thick off the top of each potato. Remove insides of potatoes carefully with a tablespoon, keeping shells intact; a thin layer of potato should be left in each shell to keep skins from tearing. Put potatoes through potato ricer. Saute onion in butter only until onion is barely tender. Add onion and butter to potatoes. Add spinach, cream and salt and pepper to taste. Stuff potato mixture back into shells, forming a neat, smooth, flat mound on top each potato. Sprinkle with parmesan cheese. Sprinkle lightly with oil. Chill. Heat oven to 375F. Bake 25 to 30 minutes.