5 Idaho potatoes, washed, and pricked with a fork
4 tablespoons of margarine
1 teaspoon salt
¼ cup pareve tofutti sour cream
¼ cup fresh chives, chopped (optional)
Other cooked vegetable like mushrooms, broccoli, cauliflower, zucchini (optional)
Preheat oven to 350 degrees. Place the potatoes in a glass dish and spray the potatoes with non-stick cooking spray. Bake the potatoes for 45 minutes in the oven or until cooked through. When cool enough to handle, cut the potatoes in half and gently scoop out the white flesh of the potatoes. Reserve the skins for later. Mix the flesh, with the margarine, pareve sour cream, salt, chives, and any other vegetable of your choice. Place the coarsely mashed potato mixture back in the potato skins. Sprinkle with paprika. Increase the oven temperature to 425 degrees. Reheat the potatoes in the oven for about 10 minutes or until the top is golden and the inside soft and warmed through.