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
Scale
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
