Loaded Baked Sweet Potatoes

Ingredients

• 2 tablespoons olive oil
• 1 package (6 ounces) smoky bacon tempeh strips, chopped
• 4 DOLE® Sweet Potatoes
• ½ teaspoon kosher salt
• ½ medium red bell pepper, chopped
• ½ cup halved cherry tomatoes
• ½ cup plant-based Mexican style cheese shreds
• ¼ cup drained and rinsed black beans
• ¼ cup frozen corn, thawed
• ¼ cup plain soy yogurt alternative
• 3 DOLE® Green Onions, thinly sliced
• ¼ cup pickled jalapeños

Directions

1.     Preheat oven to 400°F; line a rimmed baking pan with nonstick foil. Heat 1 tablespoon oil in a large skillet over medium-high heat; add tempeh and cook 5 minutes or until crisp, stirring occasionally.

2.     Place potatoes on prepared pan; brush with remaining 1 tablespoon oil and sprinkle with salt. Bake potatoes 1 hour or until easily pierced with a knife.

3.     Cut a 4-inch slit in the top of each potato; fill with tempeh, pepper, tomatoes, cheese shreds, beans and corn. Bake potatoes 15 minutes or until heated through and cheese melts.

4.     Serve potatoes topped with yogurt alternative, onions and jalapeños.