Date:    Tue, 17 Aug 93 17:49:44 EDT
From:    epochsys!aiko@uunet.uu.net (Aiko Pinkoski)

(2.9 g fat, 294 calories per serving, 9% calories from fat, 
72 mg sodium, 6.3 g dietary fiber, recipe makes 4 servings).

Tofu mushroom stuffed baked potatoes
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4 med. to large baking potatoes
1 1/3 c chopped onions
1 1/3 c chopeed mushrooms
1/2 tsp sage
dash white pepper (optional) -- I used fresh black
8 oz firm tofu, drained & mashed (1.5 cups)
 (the book contradicts itself saying for the creamiest texture, soft
  tofu is preferred.  I used soft.)
3 TBSP finely chopped parsley
1 TBSP prepared mustard, spicy or dijon
1/2 tsp honey
paprika

Bake potatoes in preheated 425 F oven for 40 - 60 minutes. In the meantime,
begin preparing filling.

Combine onion, mushrooms and sage in skillet.  Cover and stew 5 minutes
over medium heat until mushrooms become tender and release their 
juices.  Season with pepper.

Cut baked potatoes in half lengthwise & scoop out insides, leaving a 
shell that is about 1/4 in thick.

Combine scooped out potato with tofu, parsley, mustard and honey.  Mash
together making the mixture as smooth as possible.  Stir in mushroom-
onion mixture.

Fill potato skins with tofu-potato mixture, mounding the filling above
the shell.  Sprinkle generously with paprika.  Place on baking sheet
and bake at 375 F for 20 mintues.