Twice-Baked Tempeh and Spinach Stuffed Potatoes
A savory and protein-packed dish with tempeh and spinach stuffed into deliciously twice-baked potato halves.
10 min
Prep
15 min
Cook
4
Serves
335
Calories
Macros · per serving
31g protein
47g carbs
8g fat
Ingredients
For 4 servings
- 4 russet potato
- 400 grams tempeh
- 120 grams spinach
- 120 grams low-fat Greek yogurt
- 2 green onion
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Wash potatoes and pierce with a fork several times. Bake directly on an oven rack for 45 minutes or until tender.
- 3
While potatoes bake, crumble tempeh into a pan with olive oil over medium heat. Cook for 5 minutes.
- 4
Add spinach to the pan and cook until wilted, about 2 minutes.
- 5
Remove potatoes from oven and let cool slightly. Cut each potato in half lengthwise and scoop out flesh, leaving a 1/4-inch shell.
- 6
In a bowl, combine potato flesh, cooked tempeh and spinach, Greek yogurt, chopped green onions, garlic powder, salt, and pepper. Mix well.
- 7
Stuff potato shells with the mixture and place on a baking sheet.
- 8
Return to oven and bake for an additional 10 minutes until heated through.
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