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Bring a pot of water to a boil, filled about ⅓ of the way up. Lightly oil a 12-slot muffin tray. Preheat your oven to 400°F (200°C).
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.
Use a measuring cup (or similar tool) to press down and create an indent in each potato, forming a small hollow. Season with Salt.
Place the muffin tray in the oven and bake the potatoes for 15–20 minutes, or until they start to get crispy.
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.
Top with Sun-Dried Tomatoes and Parmesan:
Add a small spoonful of chopped sun-dried tomatoes over each potato, then sprinkle with vegan Parmesan or nutritional yeast.
Return the muffin tray to the oven and bake for another 10–15 minutes, until the potatoes are crispy and the cheese is melted.
While the potatoes are baking, mix the sour cream (or coconut yogurt), chives, scallions, onion powder, and salt in a bowl.
Garnish the potatoes with chili pepper flakes if desired, and serve warm with the sour cream and chive dip.