Barbecue Tempeh Stuffed Potatoes

Comfort Food with a Plant-Based Twist

Who says stuffed potatoes can’t be loaded with flavor AND goodness? Barbecue Tempeh Stuffed Potatoes are a game-changer. Imagine crispy, fluffy baked potatoes stuffed with perfectly spiced tempeh, tangy barbecue sauce, and all the toppings that make you want to dive right in. This dish is not just for vegetarians—it’s for anyone who loves big, bold flavors wrapped up in a cozy potato jacket. It’s comforting, filling, and packed with plant-based protein, all without missing out on the indulgent, smoky barbecue goodness you crave. Trust me, once you take a bite, you’ll be hooked.

Why You’ll Love Barbecue Tempeh Stuffed Potatoes

Loaded with Flavor: Tempeh takes on all that smoky, sweet barbecue sauce for a flavor-packed filling that’s both savory and satisfying.
Hearty and Filling: The potatoes themselves are the perfect base, offering a fluffy, satisfying bite that balances the savory tempeh.
Plant-Based Delight: A great option for vegans, vegetarians, or anyone looking to add more plant-based meals to their routine.
Quick and Easy: You can prep everything while the potatoes bake, so this dish comes together with minimal effort.
Customizable: Add your favorite toppings, from cheese to green onions, or even a dollop of sour cream or vegan ranch for extra creaminess.
Crowd-Pleaser: Serve this to anyone, and they won’t even miss the meat. It’s rich, hearty, and packed with flavor.
Perfect for Meal Prep: These stuffed potatoes are great for lunches or dinners throughout the week—just store them in the fridge and reheat!
Satisfying Comfort Food: It’s the perfect mix of creamy, smoky, and savory—just the kind of meal that feels like a warm hug.
Versatile: Great for a weeknight dinner, a weekend treat, or a fun dish for entertaining guests.
Leftover Friendly: These potatoes hold up well for a second round, and they’re just as tasty the next day.

Ingredients in Barbecue Tempeh Stuffed Potatoes

Let’s get to the good stuff! Here’s what you’ll need to make these loaded potatoes:

Potatoes

Russet potatoes are perfect for this dish—crispy skin on the outside and fluffy on the inside.

Tempeh

This fermented soybean product takes on flavor wonderfully, providing that meaty texture without the meat. It’s full of plant-based protein and perfect for this BBQ twist.

Barbecue Sauce

A smoky, tangy barbecue sauce ties everything together. Choose your favorite, or go for a homemade version to bring in extra flavor.

Olive Oil

To crisp up the potatoes and sauté the tempeh, a little olive oil goes a long way.

Onion & Garlic

The aromatic base that adds depth to the tempeh filling.

Seasonings

A combination of smoked paprika, cumin, and chili powder gives the tempeh that rich, smoky, slightly spicy flavor you want.

Toppings

Go wild with toppings! Cheddar cheese (vegan or regular), green onions, sour cream, or fresh cilantro are all great choices.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Bake the Potatoes

Start by preheating your oven to 400°F (200°C). Pierce the potatoes with a fork and bake them directly on the oven rack for 45–60 minutes, or until they’re tender when pierced with a fork.

Cook the Tempeh

While the potatoes are baking, heat olive oil in a large skillet over medium heat. Crumble the tempeh into small pieces and sauté it until browned and crispy, about 5–7 minutes.

Sauté Onion and Garlic

Add chopped onion and garlic to the skillet with the tempeh and cook for 2–3 minutes, until softened and fragrant.

Add Barbecue Sauce

Pour in your favorite barbecue sauce, along with a little water if needed to get the right consistency. Stir well, and let the tempeh simmer in the sauce for another 5 minutes until it’s coated and heated through.

Prepare the Potatoes

When the potatoes are done, remove them from the oven. Let them cool slightly before slicing them open lengthwise. Use a fork to fluff the insides and create space for the filling.

Stuff the Potatoes

Spoon the barbecue tempeh mixture into each baked potato. Pile it high—don’t be shy! Then, top with shredded cheese, if using.

Bake Again

Return the stuffed potatoes to the oven for an additional 5–10 minutes, or until the cheese is melted and bubbly.

Serve and Enjoy

Top with your favorite garnishes—green onions, sour cream, or fresh cilantro. Serve hot, and get ready to enjoy a hearty, delicious meal.

Nutrition Facts

Servings: 4
Calories per serving: 350

Preparation Time

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

How to Serve Barbecue Tempeh Stuffed Potatoes

• As a Main Course: Serve as is with a side salad or a veggie side for a filling, plant-based meal.
• With Toppings: Add a dollop of sour cream or vegan ranch, sprinkle with chopped green onions or cilantro, and top with extra cheese if you’re feeling extra indulgent.
• Pair with Roasted Vegetables: Roasted broccoli, cauliflower, or Brussels sprouts make a great, hearty side.
• Serve with Pickles or Slaw: A tangy coleslaw or some pickles add a nice, crunchy contrast to the rich potatoes.

Additional Tips

• Make Ahead: Bake the potatoes in advance and store them in the fridge. When ready to serve, heat them up, stuff with the tempeh, and bake until hot.
• Top with Avocado: For a creamy, rich topping, add sliced avocado or guacamole to the potatoes.
• Use Sweet Potatoes: Swap out russet potatoes for sweet potatoes for a slightly sweeter base and a different twist.
• Add a Kick: Spice things up with a dash of hot sauce or cayenne pepper in the tempeh mixture.
• Vegan Option: Use dairy-free cheese and sour cream to make this dish fully plant-based.

FAQ Section

Q1: Can I make this recipe ahead of time?
A1: Yes! Bake the potatoes in advance, store them in the fridge, and then stuff and bake them when you’re ready to serve.

Q2: Can I use another protein instead of tempeh?
A2: Yes! You can swap tempeh with crumbled tofu, lentils, or even black beans for a different texture.

Q3: What other toppings can I use?
A3: You can add guacamole, vegan sour cream, diced tomatoes, jalapeños, or any other topping you love on baked potatoes.

Q4: Can I use a different type of potato?
A4: Absolutely! While russet potatoes are ideal, you can use sweet potatoes or red potatoes for a different flavor and texture.

Q5: Is this recipe gluten-free?
A5: Yes, this recipe is naturally gluten-free, as long as you check the label on your barbecue sauce and tempeh.

Q6: How do I store leftovers?
A6: Store leftover stuffed potatoes in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.

Q7: Can I freeze these?
A7: Yes! Freeze the stuffed potatoes after baking, then reheat them in the oven when you’re ready to enjoy them again.

Q8: Can I make this dish spicy?
A8: Absolutely! Add hot sauce, chili flakes, or extra chipotle peppers to the tempeh for a spicier kick.

Q9: How do I get the tempeh crispy?
A9: Make sure to sauté the tempeh in a hot pan with some oil until it’s golden and crispy before adding the sauce. This will give it a great texture.

Q10: Can I use regular barbecue sauce?
A10: Yes, regular barbecue sauce works perfectly in this recipe, but feel free to try a smoky or spicy variety for extra flavor.

In Conclusion

These Barbecue Tempeh Stuffed Potatoes are perfect for anyone looking for a hearty, comforting, and flavor-packed meal. They’re simple to make, customizable, and an absolute hit whether you’re cooking for yourself or serving a crowd. Whether you’re a seasoned plant-based eater or just looking to mix things up, this dish is sure to become a favorite. Enjoy!

Print