|
Back
to Recipe Categories
|
| |
 |
| |
| |
Nutrition
Facts:
(per serving) |
| |
|
| |
Calories: 240
Fat: 3.5g
Cholesterol: 10mg
Sodium: 780mg
Carbohydrate: 33g
Protein: 19g
Soy Protein: 5g
|
|
| |
| |
This recipe is: |
| |
Low
Cholesterol
Vegetarian |
|
| |
|
|
| |
|
|
Recipes - Main
Dish
|
Twice
Baked Potatoes
|
|
| Serves: 4
(2 potato halves) |
| |
| This
is a classic family favorite with a health
twist, a combination of tofu and mashed potatoes
are stuffed into the potato shells. |
| |
| Measures
Translation Table |
| |
| Ingredients: |
4 medium
baking potatoes, washed
1 12-oz pkg. Mori-Nu®
Silken Tofu - Firm Lite
5 T. plain soymilk
3/4 tsp. salt
1/4 tsp. black pepper
1 cup finely shredded reduced-fat sharp cheddar
cheese
8 T. finely shredded reduced-fat sharp cheddar
cheese |
| |
| Instructions: |
- Preheat the oven to 350°F. Using
a fork, puncture the potatoes. Bake for
40 to 50 minutes or until tender.
- Meanwhile, in large mixing bowl, using
an electric mixer, beat tofu until creamy.
Set aside.
- Cut the baked potatoes in half lengthwise.
Scoop out the pulp and add to the tofu,
leaving thin shells. Using an electric
mixer on lowest speed, beat the potato
mixture, milk, salt and pepper until blended.
Stir in 1 cup of the shredded cheese.
- Divide the mixture among the potato
shells. To each potato with 1 T. of remaining
cheese. Return to oven and bake until
cheese melts, about 5 minutes.
|
|
