Curry-Stuffed Potatoes

2 lg russet potatoes

1/2c water

1-2t olive oil

1 medium onion, diced

1/4t cumin

1/4t curry

1 1/2T nutritional yeast

1T light miso [optional: contains rice]

2t tahini

paprika

Bake potatoes until soft.

Meanwhile, heat oil, 2T water and onion in a medium skillet. Sauté 2 minutes, then add cumin and curry and saute 1 minute. Add yeast and saute an additional minute.

Stir in remaining water, miso (or 1t salt, if not using), and tahini. Bring to a boil, stirring to dissolve all seasonings. Set aside.

Slice potatoes lengthwise and scoop out pulp into a mixing bowl. Mash until smooth (or use ricer). Stir in onion mixture.

Spoon filling into potatoes, dust with paprika, and broil for 5 minutes or so until crispy.

From The American Vegetarian by Marilyn Diamond.