Cheesy Potato Skins with Smoky Tempeh
Lose yourself in this cheesy, smoky, carby delight. Now that's a way to spend an evening!
Recipe by Better Nature
1 h 50 min
Serves:
4
ingredients
- 220g (1 pack) of Better Nature Smoky Tempeh
- 1 teaspoon of oil for cooking
- 4 large baking potatoes
- 1 tablespoon oil
- 200g finely chopped mushrooms
- 4 finely chopped spring onions
- 50g cream cheese of your choice
- 150g cheese of your choice
- Salt and pepper to taste
- 50g finely chopped fresh chives
- 100g sour cream of your choice to serve
instructions
- Preheat the oven to 200ºC and bake the potatoes for about an hour until they are cooked all the way through.
- Once cool enough to touch, slice the potatoes in half and scoop out the middle into a bowl, ready to use later on. Place the empty potato shells onto a baking tray, placing them back into the oven for about 15 minutes.
- Slice the Smoky Tempeh block into small pieces. Heat the 1 teaspoon of oil in a pan over medium heat. Add in the Smoky Tempeh pieces and cook until browned. Remove the tempeh and add in the mushrooms to cook for 5 minutes until soft.
- Add the tempeh, mushrooms, spring onions, cream cheese, half of the grated cheddar and salt and pepper to taste, into the bowl containing the inside of the potatoes. Mix together until they form a smooth consistency.
- Remove the potato shells from the oven and share the mixture between them. Top with the remaining cheese.
- Pop back into the oven for about 10 minutes until the cheese is bubbling and crispy. Garnish with the chives and serve with the sour cream.
instructions
- Preheat the oven to 200ºC and bake the potatoes for about an hour until they are cooked all the way through.
- Once cool enough to touch, slice the potatoes in half and scoop out the middle into a bowl, ready to use later on. Place the empty potato shells onto a baking tray, placing them back into the oven for about 15 minutes.
- Slice the Smoky Tempeh block into small pieces. Heat the 1 teaspoon of oil in a pan over medium heat. Add in the Smoky Tempeh pieces and cook until browned. Remove the tempeh and add in the mushrooms to cook for 5 minutes until soft.
- Add the tempeh, mushrooms, spring onions, cream cheese, half of the grated cheddar and salt and pepper to taste, into the bowl containing the inside of the potatoes. Mix together until they form a smooth consistency.
- Remove the potato shells from the oven and share the mixture between them. Top with the remaining cheese.
- Pop back into the oven for about 10 minutes until the cheese is bubbling and crispy. Garnish with the chives and serve with the sour cream.
make it with
Smoky Tempeh
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