Mushroom-Stuffed Dinner Jacket Potatoes

• 4 medium russet potatoes, well-scrubbed
• 1 tablespoon olive oil
• 1 cup sliced white mushrooms
• 1 tablespoon tamari or soy sauce
• Dash of cayenne pepper
• 3 ounces soft or silken tofu, mashed
• Salt
• 2 tablespoons fresh-grated Parmesan cheese

Instructions:

Preheat the oven to 375º F. Prick the potatoes all over and bake them on a sheet for one hour until soft inside. Let them cool and leave the oven on. Heat the oil in a medium skillet over medium heat. Put the mushrooms in and cook them for two minutes while stirring, until lightly browned. Add the tamari or soy sauce and coat the mushrooms with it. Set the pan aside. Slice off 1/2 inch of the top of each potato, a little cap lid. Scoop out the pulp from the lids into a bowl and discard (or eat!) the lids. Scoop out the pulp of each potato into the bowl too, using a melon baller and leaving about a quarter of an inch of pulp stuck around the inside of the potatoes. Once you have four nice potato shells, mash up your potato pulp with the tofu and shrooms and season to taste. Mash to a pulp before spooning into the shells. Put them on a baking sheet again and sprinkle the outsides with the Parmesan cheese. Heat them in the oven just until the cheese melts.