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 1 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

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 6

Top with Sun-Dried Tomatoes and Parmesan:

Step 7

Add a small spoonful of chopped sun-dried tomatoes over each potato, then sprinkle with vegan Parmesan or nutritional yeast.

Step 8

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 9

While the potatoes are baking, mix the sour cream (or coconut yogurt), chives, scallions, onion powder, and salt in a bowl.

Step 10

Garnish the potatoes with chili pepper flakes if desired, and serve warm with the sour cream and chive dip.