1cupBBQ sauceI love Organicville BBQ Sauce, or more to taste
Coarse kosher salt and freshly ground black pepper
1cupshredded cheddar cheese
¼cupgreen onions for garnishoptional
Preheat the oven to 400ºF. Prick the outside of the potatoes a few times with a fork and wrap each potato individually in aluminum foil. Bake on the center rack of the oven 1-3 hours, depending on size, or until the potatoes give when squeezed gently.
When the potatoes are done, heat olive oil in a large pan over medium heat. Once hot, add the grated tempeh and cook, stirring, until beginning to brown, 3-5 minutes. Lower the heat and add the BBQ sauce and continue to cook, stirring frequently, until warmed through.
Unwrap the potatoes and cut open lengthwise without cutting all the way through the potato. Using a fork, mash the insides carefully with ½ tablespoon each of the butter. Season to taste with salt and pepper, then divide the cheese evenly over each. Add a few spoonfuls of the tempeh to the top and garnish with additional cheese and green onions if desired.