Description
These Loaded Smashed Potato Cups are crispy, comforting, and filled with savory mushrooms and spinach, topped with creamy goodness.
Ingredients
Scale
- 12 small potatoes
- Olive oil (for greasing muffin tray)
- Salt (to taste)
- 1 cup mushrooms, chopped and sautéed
- 1 cup baby spinach
- 3 oz sun-dried tomatoes, chopped
- 1/2 cup vegan Parmesan cheese (or nutritional yeast, if preferred)
- Chili pepper flakes (optional)
- 16 oz sour cream (or unsweetened coconut yogurt)
- 1/4 cup fresh chives, chopped
- 2 scallions, diced (green section only)
- 1–2 tsp onion powder
- 1/2 tsp salt
Instructions
- Preheat your oven to 400°F (200°C) and lightly oil a 12-slot muffin tray.
- Boil the potatoes for about 7 minutes until fork-tender. Drain and transfer to the muffin tray.
- Using a measuring cup, create a sturdy indent in each potato half and season with salt.
- Bake potatoes for 15–20 minutes until crispy and golden brown.
- Sauté mushrooms in olive oil until golden, add baby spinach until wilted, then spoon into the potato indents.
- Top each potato with sun-dried tomatoes and sprinkle with vegan Parmesan cheese.
- Return to the oven and bake for another 10–15 minutes until crispy and cheese is melted.
- Mix together sour cream (or yogurt), chives, scallions, onion powder, and salt in a bowl for dipping.
- Garnish with chili pepper flakes if desired, and serve warm with the creamy dip.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: smashed potatoes, comfort food, vegan appetizer, loaded potato cups, savory snacks
