Loaded Smashed Potato Cups

When you’re looking for a comforting, delicious snack or side that’s bound to impress, these loaded smashed potato cups are your go-to recipe. Perfect for family gatherings, parties, or even a cozy night in, these crispy, golden potato cups come packed with flavor and texture. With a savory filling of mushrooms, spinach, and sun-dried tomatoes, topped with Parmesan, and served alongside a tangy sour cream and chive dip, each bite is a little piece of comfort.

Read on to discover how to make these easy potato cups that will elevate any meal and keep guests coming back for more. Let’s dive into the details so you can serve up this irresistible dish for your next gathering.

Why You’ll Love These Loaded Potato Cups

These smashed potatoes offer a fun twist on traditional baked or stuffed potatoes. They’re baked to crispy perfection in a muffin tin, giving them that unique shape and a perfect little pocket for all the delicious fillings. Plus, they’re vegan-friendly and versatile, so you can swap out ingredients to fit your preferences or what you have on hand. Here are a few more reasons to love these potato muffins:

• Simple and Affordable: Made with easy-to-find ingredients like potatoes, mushrooms, and spinach, this recipe is budget-friendly while still being impressive.
• Perfectly Crispy and Savory: Baking the potatoes twice gives them that crisp-on-the-outside, soft-on-the-inside texture that everyone loves.
• Packed with Flavor: The filling adds a savory boost, while sun-dried tomatoes bring a hint of tanginess, making each cup a burst of flavor.
• Dipping Perfection: The sour cream and chive dip is a refreshing complement to the warm, crispy potatoes, adding just the right creamy touch.

How to Make Loaded Smashed Potato Cups

These loaded smashed potatoes are easy to prepare with just a bit of time and a few simple steps. You’ll start by parboiling the potatoes, smashing them down into muffin cups, and baking them to crisp perfection. After that, fill them with the mushroom-spinach mixture, sprinkle on some vegan Parmesan, and bake once more to get that golden, cheesy goodness.

Tips for Perfect Loaded Smashed Potatoes:

• Choose the Right Potatoes: Small to medium potatoes work best for this recipe, as they fit well in the muffin tray and make great bite-sized servings.

• Smash Carefully: When creating the indent in each potato, try to make a shallow cup shape that will hold the filling without breaking the potato apart.

• Customize the Filling: Feel free to add other veggies like bell peppers or swap out the spinach for kale or arugula for a unique twist.

• Bake to Your Desired Crispiness: For extra-crispy edges, leave the potatoes in the oven a bit longer during the first bake.

Serving Suggestions for Smashed Potato Cups

These potato muffins are delicious on their own, but you can easily make them part of a larger spread. Serve them alongside a fresh salad for a light lunch, or pair them with hearty main dishes for a balanced dinner. They’re also fantastic as an appetizer platter with other dips like guacamole or salsa for added variety.

And don’t forget the dip! A classic sour cream and chive mixture adds a refreshing tanginess that contrasts with the rich, savory filling in the cups. It’s also easy to customize with herbs or a bit of garlic for extra depth.

FAQs

1. Can I make these loaded potato cups ahead of time?
Yes! You can prep the potatoes and filling in advance. When ready to serve, simply bake the potato cups for a few minutes to crisp them up, and enjoy them warm with the dip.

2. Can I use regular sour cream instead of vegan sour cream?
Absolutely! Regular sour cream works just as well if you’re not making a vegan version of this recipe.

3. What can I use instead of mushrooms?
If you’re not a mushroom fan, try using finely chopped bell peppers, zucchini, or even artichokes for a different but equally tasty filling.

Loaded Smashed Potato Cups

These loaded smashed potato cups take crispy potatoes to the next level! Each bite-sized cup is filled with sautéed mushrooms, spinach, tangy sun-dried tomatoes, and topped with Parmesan. Perfect as a party appetizer or a comforting side, these cups come with a creamy sour cream and chive dip, making them irresistible and full of flavor.

Servings 12 Potatoes

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

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Equipment

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

Ingredients

  

Potatoes:

• 12 small potatoes
• Olive oil for greasing muffin tray
• Salt to taste

Filling:

• 1 cup mushrooms ~150g, chopped and sautéed
• 1 cup baby spinach ~30g, added to mushrooms while sautéing
• 3 oz sun-dried tomatoes ~85g, chopped
• 1/2 cup vegan Parmesan cheese ~45g, (or nutritional yeast, if preferred)

Garnish:

• Chili pepper flakes optional

Sour Cream & Chive Dip:

• 16 oz sour cream ~450 g, (or unsweetened coconut yogurt as an alternative)
• 1/4 cup fresh chives, chopped ~15 g
• 2 scallions diced (green section only)
• 1-2 onion powder
• 1/2 salt

Instructions

 

Prepare Potatoes:

• Bring a pot of water to a boil, filled about 1/3 of the way up. Lightly oil a 12-slot muffin tray. Preheat your oven to 400°F (200°C).

Cook Potatoes:

• Scrub and clean the potatoes. If they’re too large for the muffin slots, cut them in half. Add them to the boiling water with 1 salt, bring back to a boil, and cook for about 7 minutes or until just fork-tender. Drain and transfer to the muffin tray.

Smash Potatoes:

• Use a measuring cup (or similar tool) to press down and create an indent in each potato, forming a small hollow. Season with Salt.

First Bake:

• Place the muffin tray in the oven and bake the potatoes for 15–20 minutes, or until they start to get crispy.

Add Filling:

• While potatoes are baking, sauté the mushrooms until golden, then add the baby spinach and cook until wilted. Remove potatoes from the oven, then spoon the mushroom-spinach mixture into each potato indent.
• Top with Sun-Dried Tomatoes and Parmesan:
• Add a small spoonful of chopped sun-dried tomatoes over each potato, then sprinkle with vegan Parmesan or nutritional yeast.

Second Bake:

• Return the muffin tray to the oven and bake for another 10–15 minutes, until the potatoes are crispy and the cheese is melted.

Prepare Dip:

• While the potatoes are baking, mix the sour cream (or coconut yogurt), chives, scallions, onion powder, and salt in a bowl.

Serve:

• Garnish the potatoes with chili pepper flakes if desired, and serve warm with the sour cream and chive dip.

Calories: 181kcal

Cost: $13

Course: Appetizer, Side Dish

Cuisine: American, Fusion

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