Loaded Smashed Potato Cups
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.
Servings 12 potato cups
Calories 181kcal
Cost $13
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 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
Instructions
Prepare Potatoes:
- 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:
- 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:
- 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:
- Bake for 15–20 minutes, until the edges begin to turn golden and crisp.
Add Filling:
- 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.
- Divide the chopped sun-dried tomatoes between the cups.
- Sprinkle the vegan Parmesan over the filling. If using nutritional yeast instead, add it to taste; it will not melt like cheese.
Second Bake:
- 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:
- Mix the vegan sour cream or plant-based yogurt with the chives, scallion greens, onion powder and salt. Taste and adjust the seasoning.
Serve:
- 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.
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.
Nutrition
Calories: 181kcal