Instructions: Put the leftovers on a baking sheet and freeze. Store them in a freezer bag and reheat them for a quick meal another day.

Bake potatoes in a 425 oven for 45 minutes or longer, until they test tender when pricked with a fork.

Prepare filling: While the potatoes are baking, cook the carrots and green beans in a little simmering water until tender and prepare the Sloppy Joes recipe. Drain the carrots and beans and mix into the Sloppy Joes mixture.

Prepare potatoes: Using a pot holder to protect your hands, slice the baked potatoes in half the long way. Scoop out the white insides, leaving 1/4" shell. Put the shells on a baking sheet and the white insides into a mixing bowl. Using an electric mixer or potato masher, mash the potatoes with the salt and pepper. Add hot water as needed to make potatoes the desired consistency.

Sloppy Joes: To rehydrate the TVP, place the TVP in a medium saucepan and pour the boiling water over it. Add the sloppy joe sauce to the TVP; cook over low heat until heated through.

Assemble: Put 1/3 cup filling into each of the 12 potato shells. Spread 1/2 cup mashed potatoes over the top of each shell to cover the filling. Sprinkle with paprika and bake at 350 for 20 minutes, until heated through.

Yield: 6 servings

Serving size: 2 potato halves

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