Stuffed Potatoes

5 large russet potatoes
1/4 cup Hain® Extra Virgin Olive Oil
1/2 large yellow onion, thinly sliced
1/2 teaspoon minced garlic
3/4 pound mushrooms, trimmed
1/2 tablespoon fresh basil, chopped
1/2 cup WestSoy® Non Fat Plain
Hain® Sea Salt and freshly ground black pepper

Scrub and dry potatoes. Pierce potatoes with fork, and bake at 400°F for about an hour or until tender. Cool, then cut off tops and use a teaspoon to scoop out the insides leaving a shell about 1/2-inch thick all around. Set aside. Preheat the oven to 400°F. In large nonstick skillet, heat 1 tablespoon of oil over medium high heat. Add onion and garlic and sauté until onion is golden, about 10 minutes. Remove onion and garlic from pan and set aside. Add 1 more tablespoon of oil to the pan and sauté mushrooms until golden brown, about 10 minutes. Return onions and garlic to pan, add basil, and cook 5 minutes. Remove from heat. In a small saucepan over medium heat, heat soymilk until it begins to thicken. Add to mushroom-onion mixture. Season with salt and pepper to taste and add scooped out potatoes. Brush potato skins with olive oil and place on cookie sheet. Spoon filling into shell of each potato. Bake again at 400°F until potatoes are hot. Serve immediately.

Makes 5 servings.