Barbecue Tempeh Stuffed Potatoes

ACTIVE TIME: 25 MIN. I TOTAL TIME: 1 HR. 25 MIN. I MAKES: 2 – 3

Ingredients:

• 2-3 baker russet potatoes
• 8 ounce package of soy tempeh
• ~ 1/2 cup barbecue sauce
• 1 tablespoon brown sugar
• 3 tablespoons chopped cilantro
• 1/4 cup of finely diced white onions
• Olive oil
• Flaky kosher salt
• Butter, for serving
• Shredded cheddar, for serving
• Sliced green onions, for serving

Instructions:

1. Preheat oven to 425°.
2. Thoroughly wash each potato and carefully pierce with a knife two to three times. Place in the oven to bake for about one hour or until they are fork tender.
3. To prepare the tempeh, start by sautéing the diced onion and cilantro in the olive oil. Stirring often, sauté until the onions begin to caramelize.
4. Crumble the tempeh into the same pan, top with the barbecue sauce and brown sugar. Mix to coat the tempeh in the sauce.
5. On medium heat, cook the tempeh until it begins to crisp and caramelize, about 10-15 minutes.
6. When the potatoes are done, split them open and add butter, cheese or whatever else you prefer. Top each one with a healthy helping barbecue tempeh mixture.
7. Finish with a sprinkle of green onions and serve.