Food By Maria

-1 Fill a large pot with water, and bring it to a boil over high heat. 
-1 Add the baby potatoes and cook until soft. This may take 20 – 30 minutes.
-1 Remove from heat and drain the potatoes, allowing them to dry in a colander for 5 minutes.
-1 Preheat the oven to 400F, and prepare a baking sheet with parchment paper.
-1 Transfer the potatoes to the baking sheet.
-1 Using a metal spatula, large fork, or potato masher, squish each potato ensuring they still stay in one piece. 
-1 Drizzle the potatoes with the first amount of olive oil, and sprinkle salt & pepper.
-1 Bake for 20-25 minutes, until the bottoms are golden brown.
-1 While the potatoes bake prepare the toppings.
-1 For the stuffing, finely dice the onion, carrot, and celery, and transfer to a medium-sized bowl.
-1 Chop the fresh sage and mince the garlic cloves, adding them to the bowl.
-1 Take the leftover bread and rip it into small pieces- around the size of a grape or smaller. Add this to the medium-sized bowl. 
-1 Add the vegetable stock, salt & pepper. Mix with your hands until well combined. Set aside.
-1 In a small bowl, add the cream cheese and mix slightly to soften.
-1 Add grated cheddar cheese and finely chopped sage. Mix until combined- it will be thick. 
-1 Remove the potatoes from the oven, allowing them to slightly cool.
-1 Using a metal spatula, flip over all of the potatoes, exposing the crisp, golden bottom.
-1 Drizzle the ¼ cup of olive oil over all of the potatoes, adding more salt & pepper.
-1 Evenly spread the stuffing mixture over the potatoes, and put excess amounts around the edges.
-1 With a spoon or your hands, distribute small amounts of the cheddar cheese mixture on top of the potatoes/stuffing. 
-1 Add more salt & pepper.
-1 Bake for 30 minutes, until golden & cheese are beautifully melted.
-1 Serve immediately, with the addition of gravy, sour cream, or vegan sour cream. Garnish with fresh chives or herbs.