Loaded Smashed Potato Cups
Ingredients
Potatoes
- 12 small potatoes
- Olive oil for greasing muffin tray
- Salt to taste
Filling
- 1 cup mushrooms (150g)
- 1 cup baby spinach (30g)
- 3 oz sun-dried tomatoes (85g)
- 1/2 cup vegan Parmesan cheese (45g)
Garnish
- Chili pepper flakes (optional)
Sour cream & chive dip
- 16 oz sour cream (450g)
- 1/4 cup fresh chives, chopped (15g)
- 2 scallions, diced (green section only)
- 1-2 onion powder
- 1/2 salt
Preparation
Bring a pot of water to a boil, filled about one-third of the way up, lightly oil a 12-slot muffin tray, and preheat the oven to 400°F (200°C).
Scrub and clean the potatoes, cut them in half if too large, add to the boiling water with salt, bring back to a boil, and cook for about 7 minutes or until just fork-tender, then drain and transfer to the muffin tray.
Use a measuring cup or similar tool to press down and create an indent in each potato, forming a small hollow, and season with salt.
Place the muffin tray in the oven and bake the potatoes for 15 to 20 minutes, or until they start to get crispy.
While the potatoes are baking, sauté the mushrooms until golden, then add the baby spinach and cook until wilted, remove the potatoes from the oven, and spoon the mushroom-spinach mixture into each potato indent.
Add a small spoonful of chopped sun-dried tomatoes over each potato and sprinkle with vegan Parmesan or nutritional yeast.
Return the muffin tray to the oven and bake for another 10 to 15 minutes, until the potatoes are crispy and the cheese is melted.
While the potatoes are baking, mix the sour cream or coconut yogurt, chives, scallions, onion powder, and salt in a bowl.
Garnish the potatoes with chili pepper flakes if desired and serve warm with the sour cream and chive dip.
