Description
Quick and easy Loaded Smashed Potato Cups packed with savory toppings, perfect for busy weeknight dinners.
Ingredients
Scale
- 12 small potatoes
- 2 tbsp olive oil
- 1/2 tsp salt
- 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)
- 16 oz sour cream (or unsweetened coconut yogurt)
- 1/4 cup fresh chives, chopped
- 2 scallions, diced (green section only)
- 1 to 2 tsp onion powder
- 1/2 tsp salt (to taste)
- Chili pepper flakes (optional)
Instructions
- Prep the Muffin Tray: Start by boiling a large pot of water and lightly oil a 12-slot muffin tray while preheating your oven to 400°F (200°C).
- Boil the Potatoes: Scrub the small potatoes clean, add them to boiling water, and cook until fork-tender, about 7 minutes. Drain and set in the muffin tray.
- Create Indents: Gently press the center of each potato to form little cup-like indents, then sprinkle with salt.
- Bake for Texture: Bake for 15-20 minutes to crisp the potatoes.
- Sauté the Filling: While the potatoes bake, sauté the cleaned and chopped mushrooms in a skillet until golden brown and add baby spinach until wilted. Spoon the filling into each potato indent.
- Add the Toppings: Sprinkle the chopped sun-dried tomatoes and vegan Parmesan cheese on top of each potato cup.
- Final Bake: Bake the filled cups for an additional 10-15 minutes until the cheese melts and tops are crispy.
- Prepare the Dip: Mix sour cream (or yogurt) with chopped chives, scallions, onion powder, and remaining salt.
- Garnish and Serve: Optional chili flakes can be sprinkled on the potato cups before serving warm with the dip.
Notes
You can add any additional spices or vegetables based on family preferences. Pre-chopped or frozen vegetables can save time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: loaded potatoes, quick dinner, family recipe, vegetarian meal, kid-friendly