Step 1

Prepare the potatoes. Wash the potatoes and prick them with a sharp knife or fork, making about 4-5 incisions on each potato. This will allow steam to escape while the potato bakes.

Step 2

For the next step, you can do this in either a microwave, oven or on the grill, depending on your preference plus how much time you have. See notes for more details. For the microwave, place the potatoes on a large microwave-safe plate. Place in microwave for 8 minutes, flipping halfway through. The potatoes should give a little when pressed after cooking.

Step 3

While the potatoes are baking, prepare the tempeh bacon if you have not already done so. Set aside and preheat your grill to 400°F. See notes for oven baked option.

Step 4

Remove the potatoes from the microwave/oven/grill. If wrapped in foil, carefully unwrap. Also the potatoes to cool slightly, just until they are easy to handle. With a sharp knife, slice the potatoes in half lengthwise. Scoop out the insides of the potato and add it to a large bowl. Be sure to leave about a 1/3” wall in the potato in to give it a solid base.

Step 5

Add the cream cheese, almond milk, and dill to the bowl with the insides of the potatoes. Mix with a fork or potato masher until smooth and season with salt and pepper to taste. Evenly spoon the mixture into the potato skins and then top with tempeh bacon and vegan cheese, about 1 teaspoon of each per potato half.

Step 6

Carefully place the potatoes directly on grill grates and close lid. Cook for 20-25 minutes, or until the cheese has melted and the potatoes have browned on the bottom. Be sure to check on the potatoes at least halfway though to be sure they do not burn.

Step 7

Remove the potatoes from the grill and generously top with vegan sour cream and green onions.