Asian flavors abound in these rich and satisfying stuffed potatoes. Although they make a terrific side dish with a terriyaki or hoisin-sauced entree, they also are substantial enough to be enjoyed as the main event of a meal.
4 large baking potatoes, well scrubbed
1Tbs peanut oil
8oz fresh shitake mushrooms
stems removed and caps chopped
1Tbs tamari or other soy sauce
4oz soft silken tofu, drained and mashed
salt and pepper
1. Preheat the oven to 400 degrees F. Prick the potatoes with a fork and bake until soft, about 1 hour. Remove from oven.
2. Heat the peanut oil in a large skillet over medium heat. Add the mushrooms and cook, stirring, until the mushrooms are tender and the liquid evaporates, about 5 minutes. Stir in the tamari and set aside
3. When the potatoes are cool enough to handle, cut in half lengthwise and, leaving the shells intact, carefully scoop out the flesh into a large bowl. Add the tofu, sesame oil, and salt and pepper to taste and mash until well combined. Add the mushroom mixture and mix well. Spoon the stuffing into the potato shells and arrange in a lightly oiled baking pan. Bake until hot, 15 to 20 minutes. serve hot.