6  baking potatoes
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
 sweet paprika

Wash the potatoes and pierce them with a fork. Bake them for 55 minutes at 400 degrees. Allow them to cool about 10 minutes, then cut them in half lengthwise and scoop out most of the innards and place them into a large mixing bowl.

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.