2 (6 oz.) potatoes, baked
6 oz. tofu, drained
2 oz. shredded low-fat cheddar cheese
1 tbsp. minced onion flakes
1 tbsp. plus 1 tsp. reduced calorie butter
1 tsp. Dijon mustard
1/8 tsp. garlic powder
2 tbsp. skim milk
Salt and pepper to taste
Paprika

Preheat oven to 375 degrees. Cut potatoes in half lengthwise. Carefully scoop out the pulp with a spoon, leaving a 1/4 inch shell. in a large bowl, combine pulp with remaining ingredients, except paprika. Mash with a fork until blended. Divide mixture evenly and fill shells. Sprinkle with paprika.

Place in shallow baking pan that has been sprayed with a nonstick cooking spray. Bake 30 minutes until lightly browned.