Boil potatoes in boiling, salted water until cooked though.
Cut in half and scoop out the tender flesh of the potato and set aside, leaving a cavity to stuff.
To make the filling: Heat oil in a frying pan and sauté the garlic and onion.
Add spinach and a pinch of nutmeg and continue to fry until heated through.
Empty sachet contents into a jug.
Fill up to 250 ml mark with boiling milk.
Stir with a fork for a minute until thick and smooth.
Add sauce to the spinach mix a little at a time until a nice consistency is reached.
Add potato flesh, crumbled feta cheese, salt and black pepper.
Fill the potatoes and top with grated cheese and a sprinkling of paprika.
Place under the grill for 10 min until the cheese is bubbling and golden brown.
BETTER FOR YOU TIPS: For a lower fat, lower salt tasty option replace feta cheese with smooth cottage cheese when making the potato filling