Crispy Stuffed Baby Potatoes with Mushroom and Spinach
A delicious vegan-friendly recipe featuring crispy smashed baby potatoes stuffed with a savory mushroom-spinach filling, topped with sun-dried tomatoes and vegan parmesan.
These crispy stuffed baby potatoes are a delightful appetizer or snack that’s both hearty and flavorful. The tender potatoes are smashed and baked until golden, then filled with a savory mix of sautéed mushrooms and baby spinach. Topped with sun-dried tomatoes and vegan parmesan, they’re then baked again for the perfect crunch. Paired with a creamy chive dip made from sour cream or coconut yogurt, this dish is fully plant-based and perfect for parties or cozy evenings.
Ingredients
Nutritional Information
- Calories: 210
- Total Fat: 0g
- Saturated Fat: 3g
- Cholesterol: 0mg
- Sodium: 290mg
- Total Carbohydrates: 26g
- Dietary Fiber: 3g
- Sugars: 3g
- Protein: 5g
Directions
1. Prepare the potatoes
Bring a pot of water to a boil, filling it about one-third full. Lightly grease a 12-slot muffin tray with olive oil. Preheat your oven to 400°F (200°C).
2. Cook the potatoes
Scrub the potatoes clean. If any are too large for the muffin cups, cut them in half. Add a pinch of salt to the boiling water and cook the potatoes for about 7 minutes, or until fork-tender. Drain and place each one into the muffin tray slots.
3. Smash the potatoes
Use a measuring cup (or similar utensil) to gently press each potato, creating a small hollow. Season with salt.
4. Bake first time
Place the muffin tray in the oven and bake for 15–20 minutes or until the edges begin to crisp.
5. Prepare the filling
While the potatoes bake, sauté the chopped mushrooms until golden. Add the baby spinach and cook until wilted and the mixture is dry.
6. Add the filling
Remove the potatoes from the oven. Spoon the mushroom-spinach mixture into each smashed potato.
7. Top with tomatoes and vegan parmesan
Add a small spoonful of chopped sun-dried tomatoes on top of each potato, followed by a sprinkle of vegan parmesan or nutritional yeast.
8. Bake again
Return the muffin tray to the oven and bake for another 10–15 minutes until crispy and the cheese is melted.
9. Prepare the dip
While the potatoes finish baking, mix the sour cream (or coconut yogurt) with chives, scallions, onion powder, and salt in a bowl.
10. Serve
Garnish the potatoes with chili powder if desired, and serve hot with the chive dip.
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