12 small red potatoes, ends removed and cut in half
4 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon pepper
8 ounces meatless beef crumbles
1/2 cup prepared BBQ sauce
3 green onions chopped
Preheat oven to 425
Using a melon baller, scoop out the center of each of the potato halves, (make sure not to scoop all the way through to the bottom) and place in a large bowl. Add two tablespoons of vegetable oil, the salt and the pepper and toss to coat. Arrange the potatoes around the perimeter of two cookie sheets with the melon balled side on the pan. Bake until tender, about 20 minutes depending on the size of the potatoes. Cool for 5 minutes and use a spatula to flip the cups over.
Meanwhile add the remaining vegetable oil to a sauté pan and heat over medium. When the oil is hot add the meatless crumbles and cook until browned, about 5 minutes. Add the BBQ sauce, stir and cook until warmed through. Fill each cup with BBQ “beef” and garnish with green onions.