These potatoes can be a meal in themselves or a spectacular side dish for a holiday meal.
10 ounces package fresh baby spinach leaves, chopped
1/4 cup plain full fat soy milk
1/2 cup vegan cream cheese
1 tablespoon dried parsley
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1 chopped roma tomato
Add the soy milk, vegan cream cheese, herbs and spices into the bowl. Thoroughly whip the mixture, using a hand beater or an electric mixer on medium low speed. Taste, and add salt and pepper. Stir in the baby spinach and scoop the mixture back into the potato skins.
Place the filled potatoes on a greased cookie sheet.
Sprinkle each potato half with a little paprika and bake in a 400 degree oven for 15 minutes.
Top with the chopped tomato and serve hot.
Ease of Preparation: Moderate
Preparation Time: 10-15 min
plus cooling time
Cook Time: 70 min
Servings: 12 stuffed potato halves
Recipe By: Susan C. Daffron and James H. Byrd
From: Vegan Success: Scrumptious, Healthy Vegan Recipes for Busy People
Used with permission of Logical Expressions, Inc.