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.
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.
Nutrition
Calories: 181kcal