LOCATION: Recipes >> Vegetarian >> Stuffed Potatoes 01
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Stuffed Potatoes 01
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Tofu Mushroom Stuffed Baked Potatoes
4 medium to large baking potatoes
1 1/3 cups chopped onion
1 1/3 cups chopped mushrooms
1/2 tsp. sage
dash pepper
8 ozs. firm tofu, drained and mashed (1 1/2 cups.)
3 Tbsp. finely chopped parsley
1 Tbsp. prepared mustard, spicy or dijon
1/2 tsp. honey
paprika
Bake potatoes in a preheated 425 degree 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 salt and pepper. Cut baked potatoes in half lengthwise and
scoop out insides, leaving a 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
to 25 minutes.
Variation: Sprinkle a little parmesan cheese on top with the paprika.
Makes 4 servings.
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