Vegan variation: Use plain unsweetened oat milk (or any type of dairy-free milk) instead of whole milk. Use a plain, unsweetened dairy-free yogurt alternative (such as coconut, soy, oat, or almond-based varieties) instead of Greek yogurt.
If you don’t have a Dutch oven or an oven-safe skillet, you can transfer the tempeh filling to a baking dish right before you add the potatoes and bake.
I prefer to leave the potato skins on, but you can also peel them before boiling if desired.
Recipe tested with 5% Greek yogurt.
Recipe adapted from Downshiftology.
This recipe originally appeared on GratefulGrazer.com.