Tofu Stuffed Potatoes

4 medium baking potatoes
1 C. chopped spring onions
1 C.  chopped mushrooms
1 (8 oz.) package soft tofu, drained & mashed
2 Tablespoons chopped parsley
1 Tablespoon Dijon mustard
1/2 teaspoon honey
paprika
Olive oil cooking spray

Wash and dry potatoes. Using an ice pick or sharp knife, stick a hole all the way through each potato. Coat potatoes with a thin layer of cooking spray. Place potatoes in a microwave safe dish and cook on high for 10 minutes. Turn potatoes over and cook 10 minutes longer. Cut baked potatoes in half lengthwise and scoop out insides, leaving a cup that is about ¼ inch thick.

Combine onion and mushrooms in skillet. Cover and cook over medium heat for about 5 minutes or until mushrooms become tender. Combine scooped out potato with tofu, parsley, mustard and honey. Mix well. Stir in mushrooms and onions.

Re-fill potato skins with tofu mixture and sprinkle with paprika. Reheat in microwave for 2-5 minutes or until heated through. (Serves 4)