Crispy Smashed Potato Cups with Roasted Garlic Pesto Cream Cheese
Crispy baked potato cups made in a muffin tin, filled with a creamy roasted garlic and basil pesto cream cheese, and topped with a fresh cherry tomato bruschetta. The perfect vegan appetizer for parties, game day, or any time you want a show-stopping snack.
Equipment
- 12-cup muffin tin
- Small baking dish or foil for garlic
- Large Pot
- Shot glass or small jar (for pressing)
- Mixing bowls
Ingredients
For the Potato Cups:
- 12 small baby or new potatoes
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
For the Roasted Garlic:
- 3 whole garlic heads
- 1 tbsp olive oil
For the Pesto Cream Cheese Filling:
- 200 g vegan cream cheese
- 2 tbsp basil pesto
For the Tomato Bruschetta Topping:
- 250 g cherry tomatoes quartered
- 2 tbsp fresh basil chopped
- 1 tbsp extra virgin olive oil
- 1 tsp balsamic vinegar
- 1 pinch flaky salt
- 1 pinch red pepper flakes
- 1/2 tsp dried oregano
Instructions
- Boil the potatoes. Place the potatoes in a pot of salted water. Bring to a boil and cook until fork-tender but not falling apart, about 15 to 20 minutes depending on size. Drain and let cool slightly.
- Roast the garlic. While potatoes boil, preheat oven to 400°F (200°C). Slice the tops off the garlic heads to expose the cloves. Place in a small baking dish, drizzle with olive oil, and cover tightly with foil. Roast for 35 to 40 minutes until golden and soft. Squeeze out the cloves once cool enough to handle.
- Shape the potato cups. Grease a 12-cup muffin tin with a little oil. Place each boiled potato into a muffin cup. Using a shot glass or small round object, press down firmly into each potato to create a cup shape. Drizzle with olive oil and season with salt and pepper.
- Bake the potato cups. Bake at 400°F (200°C) for 25 to 30 minutes until deeply golden and crispy on the edges.
- Make the pesto cream cheese filling. In a bowl, mix together the vegan cream cheese, pesto, and squeezed roasted garlic cloves. Stir until smooth and well combined. Season with salt and pepper to taste.
- Make the tomato bruschetta. In a separate bowl, toss the cherry tomatoes with fresh basil, extra virgin olive oil, balsamic vinegar, red pepper flakes, oregano, and a pinch of flaky salt. Mix gently and set aside.
- Assemble. Spoon a generous amount of the pesto cream cheese filling into each baked potato cup. Top with the cherry tomato bruschetta. Serve immediately and enjoy!
Nutrition
Calories: 160kcalCarbohydrates: 13gProtein: 3gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 1mgSodium: 123mgPotassium: 294mgFiber: 3gSugar: 2gVitamin A: 176IUVitamin C: 16mgCalcium: 28mgIron: 1mg