What does a well-scrubbed potato wear for dinner? Why, his dinner
jacket, of course!

This tasty vegan delight makes an elegant main course for a romantic supper, and it makes use of mushrooms and cayenne, two traditional love-enhancers.

Smooth and creamy without dairy, this is a protein-packed meal that
is sure to please. And you can make it ahead of time, too!

INGREDIENTS

4 medium-sized russet or other baking potatoes, well scrubbed
1 tablespoon olive oil
1 cup sliced white mushrooms
1 tablespoon tamari or other soy sauce
Dash of cayenne
3 ounces soft tofu, mashed
Salt
2 tablespoons soy parmesan

1. Preheat the oven to 375F. Prick the potatoes with a fork and bake until soft, about 1 hour. Set aside to cool briefly. Leave the oven on, if serving right away.

2. Meanwhile, heat the oil in a medium-size skillet over medium heat. Add the mushrooms and cook, stirring, until softened, about 2 minutes. Add the tamari, stirring to coat the mushrooms. Set aside.

3. Slice off about 1/2 inch from the top of each potato, essentially cutting out a lid. Scoop the pulp from the lids into a large bowl, and discard the lids. Carefully scoop out the potato centers, leaving a shell about 1/4-inch thick, and add to the bowl. Add the tofu and mushrooms, including the pan juices, and season with salt to taste. Mash the potato pulp, mixing well.

4. Spoon one-fourth of the stuffing into each of the hollowed-out potatoes and arrange the stuffed potatoes on a baking sheet. Sprinkle with the soy Parmesan and return to the oven until the potatoes are heated through and the cheese is melted.

Serves 4.