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From: Bryanna (NewVeggies.vegsource.com)
Subject:         Re: Vegan potato skins
Date: February 12, 2010 at 3:18 pm PST

In Reply to: Vegan potato skins posted by Leslie on February 9, 2010 at 3:38 pm:

If you want more skin than stuffing, bake twice as
many potatoes and keep 1/2 of the potato insides for
this filling, and use the other half in mashed
potatoes or something like that.

BRYANNA'S FLORENTINE STUFFED BAKED POTATOES
serves 6

This is a great way to serve baked potatoes as a
main dish, and the fiber-rich skins are very
appetizing this way!

6 medium baking potatoes, baked
1 T. olive oil or Earth Balance
1 large onion, chopped
2 c. sliced mushrooms
1 c. Bechamel sauce
(http://www.bryannaclarkgrogan.com/page/page/698890.
htm#bechamel )
or Tofu Sour Crème
1 c. (packed-down) cooked, squeezed dry spinach or
other greens (this starts out, believe it or not,
as 1 lb. fresh greens, or 1/ 10 oz. package of
frozen greens!), chopped

chopped parsley, salt and freshly-ground black
pepper to taste
about 1/4 c. dairy-free soy Parmesan or Parma
(walnut-based)
OPTIONAL: chopped garlic
chopped fresh herbs of choice

Preheat the oven to 400 degrees F.

Cut the potatoes in half lengthwise. Scoop the soft
insides out into a bowl. Place the potato skin
halves, empty-sides up, on a cookie sheet.

Heat the oil or margarine in a nonstick skillet over
medium heat. Add the onions and saute until they
start to soften. Raise the heat and add the
mushrooms. Saute until they brown a bit. Set
aside.

Mash the potato in the bowl well with a potato
masher. Beat in the sauce or sour crème. Add the
chopped greens and sauteed onion and mushrooms, and
any optionals. Add the soy Parmesan and mix well.

Taste for salt and pepper and add parsley as
desired. Pile the misture generously back into the
potato skins. Spray the tops with oil from a pump
sprayer. Bake for about 10 minutes, or until hot
all the way through. Serve immediately.

VARIATION: omit the greens and/or mushrooms.

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