Spinach Stuffed Potatoes

• to taste spinach, thawed and drained
• 6 russet potatoes
• 1/4 cupscallion
• 1/4 cupsour cream
• 1/4 cupsilken tofu
• 1/4 tspblack pepper, ground
• 1/2 cupcheddar cheese, grated
• 1 tspsalt

quantities scale with servings

Method

1. 1

   Wash hands with soap and water.

2. 2

   Thaw the spinach before you cook this recipe! After it thaws, drain any extra water from the spinach.

3. 3

   Preheat the oven to 350 degrees F.

4. 4

   Wash and scrub the potatoes.

5. 5

   Bake the potatoes in for 1 hour till they’re tender and you can pierce them with a fork.

6. 6

   Wash and chop the green onion until you get 1/4 cup onion.

7. 7

   Put the sour cream, tofu, spinach, onion, pepper, and cheese in a mixing bowl. Mix well.

8. 8

   When the potatoes are baked, let them cool. Then use a spoon to scoop out the inside of the potato. Add the inside of the potato to the sour cream mix. Stir together.

9. 9

   Stuff the potato skin shells with the mixture. Sprinkle the potatoes with the seasoning.

10. 10

    Bake the potatoes for 20 to 25 minutes until they’re a little brown. Add extra cheese on top if desired.