TWICE-BAKED STUFFED POTATOES

TWICE-BAKED STUFFED POTATOES image

Yield 12 sides 1 per person

Number Of Ingredients 10

6 large russet potatoes
1/2 cup tahini
8 ounces mushrooms, chopped
1/2 small onion, chopped fine.
3 cloves garlic, minced
1 scallion, chopped
Yellow nutritional yeast (1/4 cup for mix, some for dusting potatoes)
1/8 cup soy sauce or tamari
salt and pepper to taste
paprika (for dusting potatoes)

Steps:

Bake potatoes at 425 for 1 hour or more, depending on size. A somewhat more crispy skin will be less likely to fall apart. Let cool until easy to handle. Cut in half lengthwise, flatter sides down. Carefully scoop out potatoes into a large mixing bowl. Mash potatoes with all ingredients except paprika and yeast for dusting. check for seasoning, add more tahini and soy sauce as needed. Carefully pack stuffing into skins (hands work best), place in large pyrex pan. Dust with paprika and yeast. Cover, bake at 425 for 40 minutes, uncover and bake 15 minutes or so. Let cool 5 minutes before eating. Any vegetables or COOKED meats you like with potatoes can be substituted. These reheat handily in the microwave, or are just as good cold. Enjoy!