Loaded Potato Casserole

• 6 medium potatoes, peeled, quartered
• ½ cup soft tofu
• ½ cup crumbled cooked bacon (4 slices)
• ½ cup chopped green onion
• 1½ cups cheddar cheese, divided
• Salt and pepper (optional)
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Place potatoes in large sauce pan and cover with water. Cook over medium heat until fork tender; drain. Add tofu, and mix with electric mixer until well blended. Stir in bacon, green onion and 1 cup cheddar cheese. Spoon mixture into greased 2-quart baking dish; sprinkle with remaining ½ cup cheese. Bake for 30 minutes or until heated thoroughly and top is lightly browned.

Optional: Add plain or original soy milk if needed for desired consistency.

Serves 6–8