Twice-baked Potatoes
6 or so Baking Potatoes
A Few Large Spring Onions, chopped (including green parts)
1/2 – 1 cup soy yogurt
2 tsp Smoked Paprika
3-4 Tbl fresh Herbs (such as dill, cilantro, parsley and/or basil)
1/3 cup Nutritional Yeast
1 tsp Salt
2 Tbl good quality Olive Oil
1/2 Lemon, juiced
Clean the potatoes and poke with a fork. Place the (whole, unpeeled) potatoes uncovered in a 375 degree oven until tender when pierced with a knife, about one hour.
Once the potatoes have cooled slightly (just enough to not burn yourself) cut them in half and scoop out most of the insides with a spoon. Be sure to leave a quarter inch gap, or else the skins will collapse.
Mix the scooped-out potatoes with all the rest of the ingredients in a glass bowl. Add salt to taste, and more soygurt if the filling seems dry. Scoop the potatoes back into the shells, and bake for approximately 30 more minutes.