Ingredients
12 small potatoes
Olive oil (for greasing muffin tray)
Salt (to taste)
For the 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)
½ cup vegan Parmesan cheese (~45g, or nutritional yeast, if preferred)
Chili pepper flakes (optional)
For the Dip
16 oz sour cream (~450g, or unsweetened coconut yogurt as an alternative)
¼ cup fresh chives, chopped (~15g)
2 scallions (diced, green section only)
1 - 2 tsp onion powder
½ tsp salt
Directions
Step 1
For the Potatoes
Step 1
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).
Step 2
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 salt, bring back to a boil, and cook for about 7 minutes or until just fork-tender. Drain and transfer to the muffin tray.
Step 3
Use a measuring cup (or similar tool) to press down and create an indent in each potato, forming a small hollow. Season with salt.
Step 4
Place the muffin tray in the oven and bake the potatoes for 15–20 minutes, or until they start to get crispy.
Step 5
For the Filling
Step 1
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.
Step 2
Add a small spoonful of chopped sun-dried tomatoes over each potato, then sprinkle with vegan Parmesan or nutritional yeast.
Step 3
Return the muffin tray to the oven and bake for another 10–15 minutes, until the potatoes are crispy and the cheese is melted.
Step 4
For the Dip
Step 1
While the potatoes are baking, mix the sour cream (or coconut yogurt), chives, scallions, onion powder, and salt in a bowl.
Step 2
Serve
Step 3
Garnish the potatoes with chili pepper flakes if desired, and serve warm with the sour cream and chive dip.
