• Peel and cook the yellow potatoes until they are very tender. It should take anywhere from 12-15 minutes.

Prepare the green filling

• Blend 2 cups of cooked greens with 1 cup of vegan cream cheese, 1 tbsp nutritional yeast, salt, pepper, and garlic powder. Set aside.

Prepare the cheese fillings

• Pan fried 2 strips of plant-based bacon until crisp. Set aside to cool down and crush into little pieces.
• Mix 1/2 cup of vegan feta cheese (like Violife), with 1 tbsp finely chopped chives or green onions, and pepper.
• In another small bowl, mix 1 cup of vegan cream cheese, smoked paprika, pinch of salt, and gently add the crushed faux bacon.

Make the shells

• When the potatoes are cool to the touch, start making the shells.
• Lightly spray the bottom and sides of your muffin tin.
• Cut in half large potatoes. Press with the palm of your hand. Add to the muffin cup.
• Using a shot glass (or something that would fit inside the cup) gently press and twist until you have a nice tart shape shell.
• Repeat with all the potatoes until the muffin tin is full.
• Bake at 375F for 35 minutes until the sides and bottom are crisp.
• Let them cool down a little before trying to scoop the shells out.

Assemble the tartlets

• Scoop some of the green filling and top with some red pickled onions.
• Scoop some bacon smoked cream cheese filling into the shells.
• Scoop some vegan feta spread and top with finely chopped chives.