Tofu, Parmesan & Sour Cream Baked Potatoes Tofu, Parmesan & Sour Cream Baked Potatoes

Photography: Roger Proulx | Food Styling: Michelle Diamond

  • Total time 1 hour & 20 minutes
  • Portion size 4 servings

Ingredients

Method

Preheat 1 burner of 2-burner barbecue or 2 outside burners of 3-burner to high heat (about 400°F).

Prick each potato a few times with a fork. Wrap potatoes in foil and place on unlit burner on grill; close lid and cook until tender, about 40 minutes. Unwrap and set aside until cool enough to handle.

Meanwhile, heat oil in small skillet over medium-high heat. Add garlic; cook just until golden (watching carefully so it doesn’t burn). Remove skillet from heat; set aside.

Make a lengthwise slit in each potato; scoop flesh into bowl, leaving 1⁄3-inch-thick shell. Using potato masher, mash flesh with Parmesan and butter until smooth. Stir in sour cream, tofu and chervil. Season with salt and pepper. Spoon into potato shells, packing gently; evenly sprinkle garlic and cheddar over top of potatoes.

Adjust barbecue heat to medium (about 300°F). Place baked potatoes on a sheet of foil set over grill; cook until cheese has melted, 5 to 10 minutes.

Nutritional facts PER SERVING: about

  • Fibre 5 g
  • Sodium 770 mg
  • Protein 24 g
  • Calories 755
  • Total fat 40 g
  • Cholesterol 105 mg
  • Saturated fat 22 g
  • Total carbohydrate 75 g
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Lunch & Dinner

Tofu, Parmesan & Sour Cream Baked Potatoes

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