Baked Potatoes Florentine Recipes

Ingredients :

4 hot baked potatoes

1 1/2 cups silken tofu, firmly packed

1/3 cup minced fresh parsley

2-3 tbsp extra virgin olive oil

2 tbsp minced onion

1 tsp dried dill

1 tsp dried tarragon

1/2 tsp minced garlic

1/2 tsp salt (or to taste)

ground black pepper to taste

1 10-ounce package frozen, chopped spinach, prepared according to package directions

1/2 cup sliced water chestnuts, quartered (optional)

1/4 cup thinly sliced scallions

paprika for garnish

1. Combine 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.

2. Cook the 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.

3. Stir into the tofu mixture along with the water chestnuts, if using, and scallions.

4. Adjust salt and pepper, if necessary.

5. Split the 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 paprika.

To bake 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.

Serves 4 - 6

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