- Preheat the oven to 375 degrees.
- Wash the potatoes and prick with a fork or a knife a few times each
- Rub each potato with a thin layer of olive oil and sprinkle with salt.
- Put potatoes on a baking sheet.
- Bake 50 minutes, until you can pierce them easily with a knife.
- Make a slit lengthwise end-to-end across the tops and fluff the insides with a fork.
- Take out a couple of spoonfuls of "the insides" from each potato to make a well, and transfer it to a small bowl
- Add the tempeh, the onions, the corn, and the taco seasoning to the bowl. Mix well, then spoon the mixture back into the well(s).
- Top with salsa and cheese.
- Broil for a few minutes until the edges turn golden.
- Top with yogurt or sour cream.