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Twice Baked Potatoes




Source of Recipe


Barbara Kerr/3ABN Recipes


List of Ingredients




6 medium russet potatoes, baked
14 oz. container extra firm water packed tofu, drained and crumbled
1 cup Vegenaise
3 Tbsp. Bill's Best Chick-Nish seasoning
1 tsp. salt
1/4 cup fresh chives, minced paprika for garnish

Recipe



Cut baked russet potatoes in half and scoop out the flesh.

In a large bowl stir together tofu and Vegenaise until well combined. Stir
in Bill's Best Chik'Nish seasoning and salt. Add potato flesh and mix well
breaking up any big potato lumps. Stir in chives.

Using a 2 Tbsp. scoop, put 2 scopps o the potato filling back into the
potato skins side by side. Put one more scoop of filling in the center.
Sprinkle with paprika. Bake or broil until the tops are golden.