Barbecue Tempeh Stuffed Potatoes
Savor the smoky goodness of BBQ tempeh nestled in a tender baked potato. This hearty, vegetarian meal combines protein-rich tempeh with creamy cheese and tangy barbecue sauce for a satisfying comfort food experience.
Ingredients
- 4 large red potatoes
- 2 teaspoons olive oil
- 8 ounces tempeh grated
- 1 cup BBQ sauce adjust to taste
- 2 tablespoons butter
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 cup shredded cheddar cheese
- ¼ cup green onions sliced (optional)
Instructions
- Preheat oven: Set your oven to 400°F (200°C).
- Prepare potatoes: Prick each potato a few times with a fork and wrap individually in aluminum foil.
- Bake potatoes: Place wrapped potatoes directly on the oven rack and bake for 1–3 hours, or until tender when squeezed.
- Cook tempeh: Heat olive oil in a skillet over medium heat. Add grated tempeh and cook, stirring occasionally, until browned, about 3–5 minutes.
- Add BBQ sauce: Lower heat and stir in BBQ sauce. Cook for an additional 2–3 minutes until heated through.
- Prepare potato filling: Once potatoes are done, unwrap and slice open lengthwise without cutting all the way through. Gently mash the insides with ½ tablespoon butter per potato. Season with salt and pepper.
- Assemble potatoes: Divide shredded cheddar cheese evenly among the potatoes, then top with BBQ tempeh mixture.
- Garnish and serve: Sprinkle with sliced green onions, if desired. Serve hot.
Notes
- For a vegan version, substitute butter and cheese with plant-based alternatives.
- Feel free to customize with additional toppings like sour cream, jalapeños, or cilantro.
- This recipe can be easily doubled for larger gatherings.