Spinach Tofu Stuffed Potatoes

Ingredients

• 4 large baking potatoes
• 1/4 cup light sour cream
• 1 package silken soft tofu
• 10-ounce package frozen spinach, thawed and drained
• 1/4 cup chopped green onion
• 1/2 teaspoon ground black pepper
• 1 teaspoon low-fat grated cheddar cheese
• Garlic and herb seasoning

Method

1. 1 Thaw and drain the frozen spinach to remove excess water.
2. 2 Preheat oven to 350°F. Scrub potatoes and bake for 1 hour until tender.
3. 3 Chop green onions to measure 1/4 cup.
4. 4 In a bowl, mix sour cream, tofu, spinach, onions, pepper, and cheese.
5. 5 Cool potatoes, scoop out flesh, and stir into the vegetable mixture.
6. 6 Stuff potato skins with mixture, sprinkle with seasoning, and bake 20-25 minutes until browned.