lunch recipe · #04918
Tempeh Mozzarella Kale Basil Loaded Yukon Gold Potatoes
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 85 min
- Servings
- 6
- Difficulty
- Level 2
- Ingredients
- 7
Prep25 min
Cook55 min
Inactive5 min
Total85 min
Ingredients
- 1½ lbYukon Gold Potato
- 2 tbspOlive Oil
- 10 ozTempeh
- 4 ozMozzarella Cheese
- 7 ozKale
- 2 tbspBasil
- ¾ tspTable Salt
Instructions
- Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Heat the oven to 400°F (204°C). Prepare the Yukon Gold Potato, rub it with half of the Olive Oil and half of the Table Salt, and arrange it in a baking dish.
- Bake the Yukon Gold Potato until nearly tender. Prepare the Tempeh, Mozzarella Cheese, Kale, Basil, draining and rinsing any canned ingredient, then combine them with the remaining Olive Oil and Table Salt.
- Open or hollow the baked Yukon Gold Potato when its shape allows, add the Tempeh, Mozzarella Cheese, Kale, Basil, and return the loaded Yukon Gold Potatoes to the oven until hot and browned. Rest for 5 minutes before serving.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 17.1 g
- Carbohydrates
- 25.4 g
- Fat
- 14.4 g
- Fiber
- Unavailable
- Sodium
- 411.2 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
Milk, Soybeans
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.