Broccoli Cheddar Smashed Potato Cups are the kind of irresistible, cheesy, golden treats you make once and then crave forever. Imagine tender baby potatoes, gently smashed and baked in a muffin tin, topped with a savory mix of sharp cheddar and bright green broccoli, all bubbling together until gloriously crisp. Each bite has the perfect blend of creamy, crunchy, and veggie-packed flavors. Whether you’re looking for a unique party appetizer, a fun side dish, or a way to sneak more veggies onto the table, these Broccoli Cheddar Smashed Potato Cups are bound to become your new go-to comfort food.
Ingredients You’ll Need
With just a handful of everyday ingredients, you can whip up Broccoli Cheddar Smashed Potato Cups that taste like a major treat. Each element here plays a starring role, from the creamy potatoes to the sharp cheddar and the fresh pop of broccoli. Don’t skip a thing—every ingredient adds to the flavor, texture, or color of the final dish!
- Baby potatoes: These form the base, turning delightfully creamy inside and crisp on the edges when smashed and baked.
- Olive oil: Just a drizzle helps the potatoes crisp up beautifully and adds a hint of rich flavor.
- Salt and black pepper: Essential for seasoning every layer so the flavors pop.
- Finely chopped broccoli florets: Adds a fresh, vibrant crunch and lovely green color—finely chop for the best texture.
- Shredded sharp cheddar cheese: Brings all the melty, savory goodness you crave; sharp cheddar adds extra punch.
- Sour cream or Greek yogurt: A dollop makes the broccoli-cheese mixture creamy and tangy—use whichever you prefer.
- Garlic powder: Infuses the filling with gentle warmth and depth.
- Onion powder: A sprinkle rounds out the flavor, making every bite more savory.
- Nonstick cooking spray: Absolutely key for easy muffin tin release—no sticking here!
- Chopped chives or parsley (optional): Sprinkle on top for a fresh, herby finish and a pop of color.
How to Make Broccoli Cheddar Smashed Potato Cups
Step 1: Prep Your Muffin Tin and Preheat
Start by preheating your oven to 400°F (200°C) and giving a 12-cup muffin tin a light mist of nonstick cooking spray. This simple step ensures your Broccoli Cheddar Smashed Potato Cups pop out perfectly crisp and intact every time.
Step 2: Boil the Baby Potatoes
Place your baby potatoes in a large pot, cover with salted water, and bring to a boil. Simmer until the potatoes are fork-tender, about 12 to 15 minutes. Drain them and let them cool just enough to handle comfortably—warm potatoes smash more easily and soak up all the good flavors!
Step 3: Smash and Season the Potatoes
Set one potato in each muffin cup. Use the bottom of a sturdy glass or measuring cup to gently press down until the potato spreads out and fills the bottom. Drizzle with olive oil and sprinkle with salt and pepper for that crave-worthy crispy, seasoned crust.
Step 4: Mix Up the Broccoli Cheddar Topping
In a small bowl, stir together the finely chopped broccoli, shredded cheddar cheese, sour cream (or Greek yogurt), garlic powder, and onion powder. This creates a creamy, cheesy, veggie-loaded topping that’s the heart of Broccoli Cheddar Smashed Potato Cups.
Step 5: Top and Bake
Spoon a generous tablespoon of the broccoli-cheddar mixture onto each smashed potato. Spread it slightly to cover the top, then slide the muffin tin into the oven. Bake for 15 to 18 minutes, until the cheese is bubbling and the edges of the potatoes are golden and crisp. Let them cool for a few minutes before gently removing—your kitchen will smell amazing!
How to Serve Broccoli Cheddar Smashed Potato Cups
Garnishes
For the finishing touch, sprinkle your Broccoli Cheddar Smashed Potato Cups with fresh, chopped chives or parsley. These bright herbs add a pop of color and a little extra flavor, making each cup look and taste extra special. If you’re feeling indulgent, a light dusting of extra cheese or even a little crumbled bacon takes things over the top.
Side Dishes
These potato cups are incredibly versatile. Serve them alongside grilled chicken, steak, or your favorite veggie burger for a complete meal. They also pair perfectly with a crisp green salad or a hearty bowl of soup. Their cheesy, savory goodness complements almost anything you put on the table.
Creative Ways to Present
You can really have fun with presentation! Try arranging Broccoli Cheddar Smashed Potato Cups on a platter for a party appetizer, or stack them high for an eye-catching side dish at family dinners. For brunch, serve them with eggs and fruit. They’re even cute enough to pop into lunchboxes—kids love them!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let your Broccoli Cheddar Smashed Potato Cups cool completely before transferring them to an airtight container. They’ll keep in the refrigerator for up to 3 days, staying deliciously cheesy and ready for lunch or a quick snack.
Freezing
Want to save some for later? These potato cups freeze surprisingly well! Arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag or container. They’ll keep for up to 2 months—just defrost and reheat when you need a comforting bite.
Reheating
To bring Broccoli Cheddar Smashed Potato Cups back to life, simply pop them in a 350°F (175°C) oven for about 10 minutes, or until heated through and re-crisped. You can also microwave them for a quick fix, though the oven gives you that irresistible crispiness.
FAQs
Can I use other types of potatoes?
Absolutely! While baby potatoes are easiest for muffin tins, you can use small Yukon Gold or red potatoes for similar results. Just aim for potatoes that fit comfortably in your muffin cups.
Can I make these Broccoli Cheddar Smashed Potato Cups vegan?
Definitely! Swap in your favorite plant-based cheddar, use non-dairy yogurt or sour cream, and a drizzle of olive oil to replace any dairy. They’ll still bake up gooey and satisfying.
What’s the best way to chop the broccoli?
Finely chop the broccoli florets so they mix well with the cheese and bake evenly. Tiny pieces ensure every bite of your Broccoli Cheddar Smashed Potato Cups has plenty of veggie crunch and flavor.
Can I add extra mix-ins to the topping?
Of course! Try folding in some crumbled cooked bacon, chopped spinach, or even a pinch of red pepper flakes for a little heat. It’s a great way to customize these cups to your family’s tastes.
Are Broccoli Cheddar Smashed Potato Cups gluten-free?
Yes, as written, this recipe is naturally gluten-free—just double-check your ingredients (like sour cream and cheese) if you have sensitivities. They’re a perfect side or snack for almost any occasion!
Final Thoughts
Once you try Broccoli Cheddar Smashed Potato Cups, you’ll see why they’re a favorite in so many kitchens. Cheesy, crisp, and full of flavor, they’re as fun to make as they are to eat. Go ahead, give them a try—you just might discover your new favorite way to enjoy potatoes and veggies!
Print
Broccoli Cheddar Smashed Potato Cups Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 potato cups
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious and easy-to-make Broccoli Cheddar Smashed Potato Cups, perfect as a savory side dish or party appetizer. Baby potatoes are boiled, smashed in muffin tins, topped with a flavorful mix of broccoli, sharp cheddar cheese, and seasonings, then baked until crispy and bubbly.
Ingredients
Potatoes
- 1 1/2 pounds baby potatoes
- 1 tablespoon olive oil
- Salt and black pepper to taste
Topping
- 1 cup finely chopped broccoli florets
- 3/4 cup shredded sharp cheddar cheese
- 2 tablespoons sour cream or Greek yogurt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
Other
- Nonstick cooking spray
- Chopped chives or parsley for garnish (optional)
Instructions
- Preheat and Prepare Muffin Tin: Preheat the oven to 400°F (200°C) and lightly grease a 12-cup muffin tin with nonstick cooking spray to prevent sticking.
- Boil Potatoes: Place the baby potatoes in a large pot of salted water and boil until fork-tender, about 12 to 15 minutes. Drain thoroughly and allow to cool slightly for easier handling.
- Smash Potatoes: Place one potato into each muffin cup. Using the bottom of a glass or measuring cup, gently press down to flatten and smash the potatoes into rounds, forming the base cups.
- Season Potatoes: Drizzle each smashed potato with olive oil and sprinkle with salt and black pepper to taste for flavor enhancement.
- Prepare Topping Mixture: In a small bowl, combine the chopped broccoli florets, shredded cheddar cheese, sour cream or Greek yogurt, garlic powder, and onion powder. Mix thoroughly to create the cheesy broccoli topping.
- Add Topping: Spoon a heaping tablespoon of the broccoli-cheddar mixture onto each smashed potato cup, evenly distributing the topping.
- Bake: Place the muffin tin in the preheated oven and bake for 15 to 18 minutes until the cheese topping is melted, bubbly, and the edges of the potatoes turn crispy.
- Cool and Serve: Remove the muffin tin from the oven and let the potato cups cool for a few minutes to set. Carefully remove them from the tin and garnish with chopped chives or parsley if desired before serving.
Notes
- You can use frozen broccoli; just thaw and drain it well before mixing to avoid excess moisture.
- Add crumbled bacon to the topping mixture for an extra burst of flavor.
- These potato cups make a great side dish or a fun party appetizer, perfect for gatherings.
Nutrition
- Serving Size: 1 potato cup
- Calories: 110
- Sugar: 1 g
- Sodium: 140 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 10 mg
