package frozen, chopped spinach, prepared according to package
sliced water chestnuts, quartered (optional)
thinly sliced scallions
the tofu, parsley, olive oil, onion, dill, tarragon, garlic, salt
and pepper in a food processor fitted with a metal blade and blend
until smooth and creamy. Transfer to a medium bowl.
spinach according to the package directions. Drain in a wire mesh
strainer or colander, pressing firmly with a fork or the back of a
spoon to extract as much liquid as possible.
the tofu mixture along with the water chestnuts, if using, and
salt and pepper, if necessary.
hot baked potatoes in half, fluff the flesh gently with a fork, and
spoon the spinach mixture on top. Garnish with a light dusting of
potatoes, first scrub them well. Preheat the oven to 375F. Place the
potatoes directly on the center rack of the oven and bake for 1 to 1 1/2
hours or until soft when gently squeezed (use an oven mint). This
satisfying potato entrée with its luscious herb and spinach topping will
undoubtedly make you forget about dairy sour cream forever.