- 4
- 20 mins
- 80 mins
Ingredients
- 4 medium to large baking potatoes
- 1 1/3 cups chopped onion
- 1 1/3 cups chopped mushrooms
- 1/2 teaspoon sage
- Dash white pepper, optional
- 8 ounces firm tofu, drained and mashed ( 1 1/2 cups)
- 3 tablespoons finely chopped parsley
- 1 tablespoon prepared mustard, spicy or Dijon
- 1/2 teaspoon honey
- Paprika
Preparation
Step 1
Bake potatoes in preheated 425 degrees oven for 40 to 60 minutes. In the meantime, you can begin to prepare filling.
Combine onion, mushrooms and sage in skillet. Cover and stew 5 minutes over medium heat, until mushrooms become tender and release their juices. Season with white pepper.
Cut baked potatoes in half lengthwise and scoop out insides, leaving shell that is about 1/4-inch thick.
Combine scooped out potato with tofu, parsley, mustard and honey. Mash together making the mixture as smooth as possible. Stir in mushroom-onion mixture.
Fill potato skins with tofu-potato mixture, mounding the filling above the shell. Sprinkle potatoes generously with paprika. Place on baking sheet and bake at 375 degrees for 20 minutes.