Italian Stuffed Potatoes

Italian Stuffed Potatoes
Prep time
Cook time
Total time
Recipe type: Entree
Cuisine: Italian
Serves: 4-5
  • 3 tbsp olive oil, divided
  • ½ large onion, diced
  • 2 medium carrots, diced
  • 1 medium eggplant, diced
  • 8 oz package tempeh, crumbled
  • Meat Lovers Option: ½ pound Italian Sausage or ground meat
  • 3 garlic cloves, minced
  • 1 tsp salt
  • ½ tsp pepper
  • ½ tsp red pepper, optional
  • 2 tbsp tomato paste
  • ½ cup dry red wine
  • 28 oz can crushed tomatoes (try San Marzano if you can)
  • 2 tsp dried oregano
  • 4 medium baking potatoes
  • ¼ parsley, chopped
  1. Preheat oven to 375F. Prick potatoes with fork to form holes allowing steam to come out. Bake for 50-60 minutes or until knife-tender. Set aside to cool.
  2. While potatoes bake, prepare filling. Heat 2 tbsp olive oil in a medium dutch oven or soup pot over medium high heat. Add in onion, carrots and eggplant. Saute for about 10-12 minutes or until vegetables are slightly golden brown and onions are being to turn translucent.
  3. Remove vegetables, and add in remaining olive oil and crumbled tempeh or ground meat if using. Cook for about 5-7 minutes or until tempeh/meat is golden brown and cooked through. Add in the garlic and tomato paste. Cook for an addition 2-3 minutes or until tomato paste has darkened in color.
  4. Deglaze the pan with the red wine, scraping the bottom of the pan with a wooden spoon to loosen any darkened bits from the bottom. Cook for a few minutes so the wine reduces by about half. Add the carrot/eggplant mixture back in, plus the salt, pepper and red pepper if using.
  5. Stir in the crushed tomatoes and dried oregano. Bring mixture to a light simmer. Cover and reduce heat to low and simmer for another 20 minutes.
  6. When ready to serve, slice potatoes in half lightly fluffing the insides with a fork. Spoon about ½-3/4 cup of the vegetable mixture on top of each sliced potato. Sprinkle with fresh parsley and serve!