Description
These Barbecue Tempeh Stuffed Potatoes are a smoky, satisfying plant-based twist on the classic baked potato—filled with BBQ-sauced tempeh, sweet onions, fresh cilantro, and topped with melty cheddar and green onions for extra flavor.
Ingredients
Units
Scale
- 2-3 baker russet potatoes
- 1 (8-ounce) package soy tempeh
- ~1/2 cup barbecue sauce
- 1 tablespoon brown sugar
- 3 tablespoons chopped cilantro
- 1/4 cup finely diced white onions
- Olive oil, for brushing
- Flaky kosher salt, to taste
- Butter, for serving
- Shredded cheddar cheese, for serving
- Sliced green onions, for serving
Instructions
- Preheat oven to 400°F (200°C). Scrub and dry the potatoes, then rub them with olive oil and sprinkle with flaky salt.
- Place potatoes on a baking sheet and bake for 45–60 minutes, or until fork-tender and the skins are crispy.
- While the potatoes bake, crumble the tempeh into small pieces.
- In a skillet over medium heat, add a drizzle of olive oil and sauté the diced onions for 2–3 minutes.
- Add the crumbled tempeh and cook for about 5 minutes, stirring occasionally, until browned.
- Stir in the barbecue sauce and brown sugar. Cook another 3–5 minutes, until the mixture is thick and sticky. Remove from heat and stir in chopped cilantro.
- Once the potatoes are done, let them cool slightly, then cut a slit in the top of each and fluff the insides with a fork.
- Add a pat of butter to each potato, then stuff generously with the barbecue tempeh mixture.
- Top with shredded cheddar, sliced green onions, and extra cilantro if desired. Serve warm.
Notes
- Use your favorite store-bought or homemade barbecue sauce—smoky or spicy varieties work especially well.
- For a vegan version, use vegan butter and dairy-free cheese or omit the cheese entirely.
- Tempeh can be steamed for a few minutes before cooking to reduce bitterness if desired.
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 420
- Sugar: 10g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 15mg