Instructions: Cut baked potatoes lengthwise and scoop out potato, leaving the shells. Mash together in a bowl the scooped out potato, tofu, and cheese. Mix in the broccoli, and season with salt and pepper.

Melt butter in a skillet and saute onion until nicely browned. Mix onion into potato tofu mixture, then divide mixture among potato shells. Coat a cookie sheet with the oil and bake stuffed potatoes about 30 minutes or until browned.

Serve with sour cream and/or butter.

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