Ingredients

Preparation 1 hour 15 minutes

4 large Idaho or russet potatoes
2 teaspoons canola or olive oil
1 cup finely minced leeks
1 tablespoon finely grated ginger
1 clove garlic, minced
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 teaspoon ground coriander
1/8 teaspoon turmeric
1/2 teaspoon ground cumin
1 cup fresh or frozen peas
3/4 cup firm, silken tofu, pureed
2 tablespoons chopped fresh cilantro
Canola oil cooking spray

Directions

Preheat oven to 425 F. Wash and scrub each potato well. Dry and prick each with a fork a few times. Bake until tender, about 40 to 60 minutes depending on size of potato.

While potatoes bake, combine oil, leeks, ginger, garlic and salt in a large skillet and saute over a medium-high flame for 6 to 8 minutes, or until leeks are soft. Add pepper, coriander, turmeric and cumin, and cook another 2 minutes. Add peas and cook until tender, about 5 minutes.

When the potatoes are done, remove from oven and allow to cool. Reduce oven to 350 F.

Cut the potatoes in half lengthwise and scoop out the innards, leaving the skins intact with about 1/4 inch of potato. Set the skins aside.

Transfer the scooped potato to a large bowl. Use a potato masher to combine the potatoes and tofu puree, then stir the leek mixture into the potatoes.

Using a large spoon, carefully fill each skin with the potato mixture. Place the stuffed skins on a lightly oiled baking sheet and bake for 12 to 15 minutes, or until top begins to brown lightly. Garnish with cilantro. Makes 4 servings.

Nutrition information per serving: 306 cal., 3 g fat, 10 g pro., 61 g carbo., 0 mg chol.