Preheat the oven to 180°C (fan). Prick each potato with a fork, rub with olive oil and a sprinkle of sea salt. Bake directly on the oven shelf for 1 hour until crisp on the outside and fluffy inside.
Once baked, slice down the center of each potato (without cutting fully in half). Scoop the insides into a bowl, keeping the skins intact. Mash the potato with Nush Chive Spread, grated vegan cheese, and a splash of plant-based drink until smooth and creamy.
Spoon the creamy mash back into the potato skins and place on a tray. Return to the oven for 25–30 minutes until golden and heated through.
In a bowl, mix soy sauce, maple syrup, paprika, and tomato purée. Add diced tempeh and toss to coat. Fry in a pan with a little oil over medium heat for 8–10 minutes until crispy, or air fry at 200°C for 10 minutes.
Top the hot stuffed potatoes with an extra dollop of Nush Chive Spread, crispy tempeh bacon pieces, and a sprinkle of fresh herbs.
Serve immediately and enjoy the ultimate comfort food.
