from Jane Brody's Good Food Book, adapted by raindew
These make delicious stuffed potatoes--creamy and good. If you really love cheese, then it takes about 5 forkfuls until you really love the taste.
4 large baked potatoes 1/2 c. soy milk, warmed 1/2 c. plain soy yogurt 1/2 c. grated soy cheddar cheese 2 small cloves garlic, crushed 1/4 tsp. salt (I added more salt) 1/8 tsp freshly ground black pepper 2 cups chopped spinach 1/2 c. soy parmesan
1. Take thin slices off the potatoes lengthwise. With a melon baller or small sharp spoon, carefully scoop out the flesh without tearing the skin. Reserve the skins (but not the slices).
2. In a medium bowl, mash the potato flesh with the warm soy milk. Combine it well with the soy yogurt, grated soy cheese, garlic, salt, pepper, spinach, and 2 tablespoons of the soy parmesan. Stuff the potato mixture into the reserved potato skins, piling it high. Sprinkle the stuffed potatoes with the remaining cheese.
3. Place the potatoes in a pan, and bake them in a preheated 350 over for 20 minutes (longer if the potatoes were coldto start with).