4 Idaho baking potatoes, scrubbed and dried
1/2 cup nondairy sour cream (try Tofutti brand at Tofutti.com)
3 Tbsp. margarine, divided
2 Tbsp. faux bacon bits (try Bacos)
1/4 cup nondairy parmesan “cheese” (try Soyco’s Soymage brand at www.galaxyfoods.com)
2-3 Tbsp. chives, chopped
Salt and pepper, to taste
• Preheat the oven to 450°F.
• Poke a few holes in each potato, or wrap in aluminum foil, and bake for 45 minutes, or until tender. Alternatively, they can be microwaved for 5 to 10 minutes. Allow them to cool slightly, cut open the top of each, then scoop out most of the insides of the potatoes, leaving about 1/4 inch in the shell.
• Put the scooped-out potato into a bowl, add the nondairy sour cream and 2 Tbsp. of the margarine, and mash or whip until smooth and fluffy. Stir in the faux bacon bits, nondairy parmesan, chives, salt, and pepper and then fill each potato shell with this mixture.
• Place the potatoes on a baking sheet. Melt the remaining 1 Tbsp. of margarine and brush or drizzle it over the top of each potato. Sprinkle the potatoes with paprika, and cook them in the oven for another 10 minutes until the tops are browned.
Makes 4 servings