Perfect Potato Skins


12 small or 4 large russet potatoes, scrubbed and baked
1/3 cups nutritional yeast flakes
1 tbsp dried onion flakes
1 tsp garlic powder
cayenne pepper to taste
1/2 lb frozen cut spinach, cooked 
1 cup almond, organic soy or rice milk
1 4-oz can mushrooms
1 4-oz can pimentos


Preheat oven to 375 degrees.

Cut potatoes in half and scoop out the insides to create potato shells, taking care not to damage the skin. 

Place the insides of the potatoes in a bowl and add the ingredients through the spinach. Mix thoroughly and add milk. Stir in mushrooms and pimentos.

Fill the potato shells with the mixture, forming mounds. (We like to use an ice-cream scoop for this job.)

Place on a baking sheet and bake for 20 minutes. Reheat in the morning and pack in lunchbox! Kids love them.