Tofutti Double Stuffed Italian Style Baked Potato
1 large baking potato, scrubbed
1 t. olive oil
1/4 cup Tofutti Better Than Ricotta Cheese
2 T. Tofutti Better Than Sour Cream
1 to 2 slices Tofutti Better Than Mozzarella slices
2 t. chopped fresh parsley
Salt and pepper to taste
Place a slit into the potato prior to baking. You can either pre-cook the potato in the microwave for 5 to 8 minutes until slightly soft when pressure is applied to the sides, or bake at 350 degrees for approx 40 minutes. I prep mine in the microwave to make this a fast and delicious dairy free meal.
Once potato is cooked until slightly soft. Cool for 5 minutes and cut 1/4 of the top off of the potato and place in bowl. Scooped out the center of the of the potato and add to the original potato mixture. Add the Tofutti Better Than Ricotta, Tofutti Better Than Sour Cream, olive oil and parsley. Add salt and pepper to taste. Place on a cookie sheet or shallow glass pie plate. Top with the Tofutti Better Than Mozzarella and return to oven for 10 minutes to heat through.
Serve with your favorite steamed vegetables, and dig in! This is an Italian style version of the twice baked potatoes.