- 4 ServingsServings
- 8 oz Fresh Shiitake mushrooms, stems removed and caps chopped
- 4 oz Soft tofu, draned and mashed
- 1 Tablespoon sesame oil
- 1 tablespoon Soy Sauce
- Salt and pepper to taste
1 Preheat the oven to 400 degrees
2 Prick the potatoes with a fork and bake until soft, about 1 hour. Remove from oven.
3 Heat the oil in a large skillet over medium heat.
4 Add the mushrooms and cook, stirring, until the mushrooms are tender and the liquid evaporates, about 5 minutes.
5 Stir in the soy sauce and set aside.
6 When the potatoes are cool enough to handle, cut lengthwise and, leaving the skins intact, carefully scoop out he flesh into a large bowl.
7 Add the tofu, sesame oil, and salt and pepper to taste and mash until well combined.
8 Add the mushroom mixture and mix well
9 Spoon the stuffing into the potato shells and arrange in a lightly oiled baking pan. Bake until hot, 15 to 20 minutes. Serve hot.
Idaho Potato Commission