Fody's Double-Baked Vegan Stuffed Potatoes

Preheat oven to 400°F (200°C). Place russet potatoes on rack and bake for about 45 minutes or until tender when pierced with a sharp knife. Alternatively, microwave until cooked through. Set aside until cool enough to handle.

While the potatoes are cooking, cut the tofu block in half lengthwise. Place a triple layer of paper towels on a cutting board, place tofu slabs on top, then cover them with another triple layer of towels. Put something heavy on top, like another cutting board with a heavy pot on top. Allow to sit for about 10 minutes. This technique will remove excess water from the tofu.

Heat Fody Shallot-Infused Low FODMAP Olive Oil in a large skillet over medium heat. Sauté spinach and scallions for a few minutes or until spinach is wilted, then finely crumble drained tofu into pan and continue to sauté for a couple minutes more. Taste and season with salt and pepper, then scrape mixture into a mixing bowl.

When the potatoes are cool enough to handle, slice the top off of each one and scoop out the flesh leaving a ¼-inch (6 mm) wall all around; set aside. Add the potato flesh to the bowl of spinach and tofu. Add half of the vegan cheese and all of the Fody Vegan Bolognese to the bowl and mix everything together well. Taste and season with more salt and pepper, if needed.

Stuff this mixture back into the potato jackets, mounding high. Place potatoes in a roasting pan. Bake in 400°F (200°C) oven until heated through, about 10 to 15 minutes. Sprinkle remaining cheeses on top for the last 5 minutes of baking or until cheese melts or softens. Serve your vegan stuffed potatoes immediately!