These loaded smashed potato cups have crisp potato edges, a soft center and a savory mushroom, spinach and sun-dried tomato filling. A muffin tin holds their shape while they bake, and a vegan sour cream and chive dip adds a cool, creamy finish.

Serve them warm as a party appetizer, a brunch side or alongside a salad. The recipe makes 12 cups, with two short bakes so the potato shells begin to crisp before the filling goes in.

On this page: How to make them · Crispness tips · Storage · FAQs · Recipe

How to Make Loaded Smashed Potato Cups

You’ll boil the potatoes until tender, press them into a greased muffin tin and bake the shells before adding the filling. The recipe card below has the full quantities and timings.

Whole small potatoes boiling in a pot of water
Boil the potatoes until tender in the center.
A measuring cup pressing a boiled potato into a muffin well
Press into greased muffin wells and bake until the edges start to crisp.
Chopped mushrooms and wilted spinach in a skillet
Sauté the mushrooms, then wilt the spinach.
Golden potato cups filled with mushrooms, spinach and sun-dried tomatoes
Fill the cups, add the toppings and bake again.

Tips for Crispy Potato Cups

  • Check the center before smashing. A fork should slide in easily. Seven minutes is a starting point for checking small potatoes, not a fixed cooking time for every size.
  • Dry the potatoes after boiling. Let surface moisture steam away before pressing them into the tin.
  • Grease every well. Coat the base and sides, even with a non-stick tin. Lightly oil the bottom of your measuring cup so it lifts away more easily.
  • Keep the base intact. Make a hollow without pressing all the way through the potato; a thin or broken base is harder to lift out.
  • Cook moisture out of the filling. Let the mushrooms brown and their liquid evaporate, then wilt the spinach. Drain oil-packed sun-dried tomatoes before adding them.
  • Give the cups a moment to settle. Rest them in the tin for a few minutes, loosen the edges gently and lift them out.

Serving Suggestions

Serve the chive dip on the side to keep the edges crisp. A tray of these cups pairs well with crispy fried olives with garlic aioli for an appetizer spread, or with creamy Asian cucumber salad for a fresh, crunchy contrast.

For a different filling, try my potato cups with pesto cream cheese and tomato bruschetta. This version keeps the mushroom, spinach and sun-dried tomato combination.

Storage and Reheating

Refrigerate leftover cups promptly in a covered container and use within 3 days. Store the dip separately. Reheat the cups in the oven until hot throughout and crisp at the edges; the microwave warms them but softens the crust.

Frequently Asked Questions

Which potatoes work best?

Choose small potatoes that fit comfortably in your muffin wells; small yellow potatoes are a useful option. Leave the skins on for structure. Halve any potatoes that are too large, and cook them until tender before pressing.

Can I make them ahead of time?

You can prepare through the first bake, then cool and refrigerate the cups and cooked filling separately. Re-crisp the shells, add the filling and finish baking until hot throughout. Allow extra time from chilled; the overnight version does not have a tested baking time.

Why are my potato cups sticking or falling apart?

The tin may need more oil, the base may be pressed too thin, or the cups may need a few minutes to settle. Grease both the base and sides, leave potato across the bottom, then gently loosen the edges after baking.

What can I use instead of mushrooms?

Try finely chopped bell pepper or zucchini, sautéed until tender and any extra moisture has cooked away. Keep the filling fairly dry so it does not soften the potato shells.

Does vegan Parmesan need to melt?

No. Some brands soften or brown instead of melting. Look for crisp potato edges and a hot filling rather than waiting for melted cheese. Nutritional yeast is an alternative for savory flavor, but it will not melt.

smashed potatoes

Loaded Smashed Potato Cups

5 from 6 reviews
Crispy potato cups baked in a muffin tin and filled with mushrooms, spinach, sun-dried tomatoes and vegan Parmesan. Serve warm with a creamy vegan sour cream and chive dip.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 potato cups
Course: Appetizer, Side Dish
Cuisine: American, Fusion
Calories: 181
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Potatoes:
  • 12 small potatoes
  • Olive oil for greasing the muffin tin and sautéing, as needed
  • Salt to taste
Filling:
  • 150 g mushrooms chopped
  • 30 g baby spinach
  • 85 g sun-dried tomatoes drained if oil-packed, then chopped
  • 45 g vegan Parmesan cheese grated; or use nutritional yeast to taste
Garnish:
  • Chili pepper flakes optional
Sour Cream & Chive Dip:
  • 450 g vegan sour cream or thick, unsweetened plant-based yogurt
  • 15 g fresh chives chopped
  • 2 scallions diced (green section only)
  • 1 tsp onion powder plus more to taste
  • ¼ tsp salt plus more to taste

Equipment

  • Pot for boiling
  • 12-slot muffin tray
  • Measuring cup or shot glass for smashing
  • Mixing bowl
  • Skillet for sautéing

Method
 

Prepare Potatoes:
  1. Preheat the oven to 200°C (400°F). Grease the base and sides of a 12-hole muffin tin with olive oil. Bring a pot of water deep enough to cover the potatoes to a boil and season with salt.
Cook Potatoes:
  1. Scrub the potatoes, leaving the skins on. Halve any that are too large for the muffin wells. Boil until a fork slides easily into the center; start checking after 7 minutes and continue as needed for their size. Drain well and let the surface steam-dry briefly.
Smash Potatoes:
  1. Place one potato or a suitably sized half in each greased well. Press gently with a lightly oiled shot glass or small measuring cup to form a hollow, keeping a layer of potato across the base. Season with salt to taste.
First Bake:
  1. Bake for 15–20 minutes, until the edges begin to turn golden and crisp.
Add Filling:
  1. Meanwhile, sauté the chopped mushrooms in a lightly oiled skillet until golden and their released liquid has evaporated. Add the spinach and cook until wilted. Divide the mixture between the partially baked potato cups.
  2. Divide the chopped sun-dried tomatoes between the cups.
  3. Sprinkle the vegan Parmesan over the filling. If using nutritional yeast instead, add it to taste; it will not melt like cheese.
Second Bake:
  1. Bake for another 10–15 minutes, until the potato edges are crisp and the filling is hot. Vegan Parmesan may soften or brown rather than melt, depending on the brand.
Prepare Dip:
  1. Mix the vegan sour cream or plant-based yogurt with the chives, scallion greens, onion powder and salt. Taste and adjust the seasoning.
Serve:
  1. Let the cups rest in the tin for a few minutes, then gently loosen the edges and lift them out. Add chili flakes if using and serve warm with the chive dip.

Nutrition

Calories: 181kcal

Notes

  • Potato size: Choose small potatoes that fit your muffin wells. Cook until tender in the center before pressing; larger potatoes will need longer than 7 minutes.
  • Prevent sticking: Grease the base and sides well, leave a layer of potato across the bottom, and let the baked cups settle for a few minutes before loosening them.
  • Make ahead: After the first bake, cool and refrigerate the cups and cooked filling separately. Re-crisp the cups, add the filling and finish baking until hot throughout. Allow extra time from chilled; overnight timing has not been tested.
  • Leftovers: Refrigerate promptly in a covered container and use within 3 days. Keep the dip separate and reheat the cups in the oven until hot and crisp.
  • Measurements: US cup equivalents are approximate, especially for grated vegan cheese and herbs. Use the gram weights for consistency.
  • Dip seasoning: Start with 1 teaspoon onion powder and 1/4 teaspoon salt for the full batch, then adjust to taste.
  • Nutrition: The calorie figure is an estimate and varies with potato size, oil used and the brands of vegan cheese and sour cream.

Tried this recipe?

Let us know how it was!

THE DR. VEGAN COOKBOOK COLLECTION

Your next favourite dinner is in here

Explore seven digital cookbooks with 200+ plant-based recipes, from quick dinners to comfort food. The link opens the official Dr. Vegan cookbook store.

Explore the cookbooks →

Making this later? I’ll email you this recipe, free.

The recipe on this page, straight to your inbox. No payment or card needed.

New here? Click the button in your email to open this recipe and confirm you’d like my free recipe emails: five reader favorites over the next few days, then one a week. Unsubscribe anytime.