Tempeh Loaded Potato Skins

METHOD

1. Begin by preheating the oven to 180c. Scatter the potatoes onto a large tray and, using a fork, make a few holes in each. Drizzle over the olive oil and, using your hands, massage the oil into the potatoes ensuring they are evenly covered. Then place in the oven to cook for 45 minutes.

2. After around 20 minutes start to prepare the tempeh by combining the olive oil, soy sauce, garlic granules, smoked paprika and chilli powder in an ovenproof dish.

3. Add the diced tempeh and coat it evenly in the spices, then place it into the oven for the remaining 20 minutes with the potatoes.

4. One done, take both the potatoes and tempeh out of the oven - setting aside the tempeh for later. Check that the potatoes are cooked the whole way through by poking with a skewer or fork then carefully slice in half lengthways.

5. Very carefully scoop out the potato from the skin and place it into a large bowl. Put the skins back in the oven for 10 minutes and meanwhile combine the potato mash with the spring onions and 3/4 of the grated cheese. Season with salt and pepper.

6. Stuff the now crispy potato skins with the mash mixture and sprinkle over the remaining grated cheese. Place the tray back into the oven until the cheese has melted. This should take approx. 5 minutes.

7. Add dollops of sour cream on top of each potato half followed by diced tempeh and then sprinkle over the chopped chives and chilli flakes should you be using them. Serve at your BBQ buffet along with your other favourite dishes. Enjoy!

Tempeh

1. 200g tempeh (diced)
   1 tbsp of extra virgin olive oil
   2 tbsp of soy sauce
   1 tsp of garlic granules
   1 tsp of smoked paprika
   1/2 tsp of chilli powder

RECIPE CREATED & PHOTOGRAPHED BY WHAT LUCE EATS.

What you will need