If you are on the hunt for a cozy, comforting dish that never fails to impress, this Broccoli Cheddar Smashed Potato Cups Recipe is exactly what you need. These delightful little bites are a heavenly blend of crispy smashed baby potatoes topped with vibrant steamed broccoli and ooey-gooey sharp cheddar cheese, all baked to golden perfection. Perfect as an appetizer, a side dish, or even a snack, they bring the perfect balance of textures and flavors while sneaking in a healthy dose of greens. Trust me, once you try this recipe, it will quickly become a beloved staple in your kitchen rotation.
Ingredients You’ll Need
Everything about this recipe is charmingly simple, relying on basic yet essential ingredients that each add their own special magic. From the creamy richness of sharp cheddar to the fresh pop of green broccoli, every component plays a key role in creating the ultimate bite-sized sensation.
- 12 small baby potatoes: The foundation of these cups, they become perfectly tender when boiled and provide a fluffy texture when smashed.
- 1 tablespoon olive oil: Adds a subtle fruity richness and helps crisp up the potatoes as they bake.
- ½ teaspoon garlic powder: Brings a gentle aromatic boost, layering in cozy savory notes without overpowering.
- ½ teaspoon salt: Essential for balancing flavors and enhancing the natural sweetness of the potatoes and broccoli.
- ¼ teaspoon black pepper: Provides a mild heat that lifts the overall flavor profile.
- 1 cup finely chopped steamed broccoli: Adds vibrant color, slight crunch, and a nutritional punch that complements the cheese beautifully.
- 1 cup shredded sharp cheddar cheese: The star ingredient for that luscious, melty, tangy topping every smashed potato cup dreams of.
- 2 tablespoons sour cream or Greek yogurt: Adds creaminess and a subtle tang that cut through the richness for perfect balance.
- 1 tablespoon chopped chives (optional): A fresh, oniony garnish that brightens the finished cups and adds a pop of color.
- Olive oil spray or extra butter for the muffin tin: Ensures easy release and a crispy golden edge.
How to Make Broccoli Cheddar Smashed Potato Cups Recipe
Step 1: Prepare the Potatoes
Start by preheating your oven to 400°F to get things nice and hot for baking. Meanwhile, bring a pot of salted water to a boil and add your baby potatoes. Cook them for about 15 to 20 minutes until they’re tender enough to poke through easily with a fork. Once done, drain and allow them to cool just enough so you can handle them without burning your fingers.
Step 2: Smash the Potatoes
Lightly grease or spray your 12-cup muffin tin with olive oil or butter to prevent sticking. Place one potato in each muffin cup and gently press down using the bottom of a small glass or jar. The goal is to flatten the potato just enough to spread it out inside the cup while retaining some thickness for that awesome texture contrast.
Step 3: Season and Add Toppings
Drizzle a little olive oil over each smashed potato and sprinkle with garlic powder, salt, and pepper for a flavorful base. Next, top every potato cup with a generous spoonful of finely chopped steamed broccoli, followed by a small dollop of sour cream or Greek yogurt. Finally, crown each cup with a good sprinkle of sharp cheddar cheese to get that irresistible melty cover.
Step 4: Bake to Perfection
Pop the muffin tin into the preheated oven and bake for around 15 to 18 minutes. You want the cheddar to melt thoroughly and bubble with golden spots while the edges of the potato crisp up beautifully. Once baked, let the cups cool a bit before carefully loosening each one with a spoon from the tin.
Step 5: Garnish and Serve
Sprinkle the freshly chopped chives over your potato cups for an inviting pop of green and a subtle oniony note. Serve warm for the best experience, and watch everyone swoon over these delightful bites.
How to Serve Broccoli Cheddar Smashed Potato Cups Recipe
Garnishes
Adding garnishes like crisp chopped chives enhances not only the appearance but also brings a touch of freshness that balances the rich cheddar and creamy sour cream beautifully. For an extra flavor kick, consider sprinkling smoked paprika or thin slices of crispy bacon on top to turn these cups into a gourmet delight.
Side Dishes
These potato cups shine brilliantly as a side alongside a fresh garden salad or roasted meats like chicken or pork. They also pair wonderfully with a crisp green vegetable or a tangy coleslaw for a well-rounded, colorful meal that pleases both eyes and palate.
Creative Ways to Present
For parties or family gatherings, serve these in a decorative tray lined with parchment paper and group them with small bowls of dipping sauces such as ranch dressing, spicy aioli, or even a cool yogurt dip. You could also thread toothpicks through each cup for a fun appetizer presentation that invites guests to grab and enjoy effortlessly.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Broccoli Cheddar Smashed Potato Cups Recipe treats, store them in an airtight container in the refrigerator for up to 3 days. They maintain their flavor nicely, though the edges might lose a bit of their crispness, which can be revived with reheating.
Freezing
You can freeze the baked potato cups by placing them in a single layer on a baking sheet and freezing until solid. Transfer to a freezer-safe bag or container and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge for best results.
Reheating
To reheat, pop the potato cups in a preheated oven at 375°F for about 10 minutes or until warmed through and crispy again. Avoid the microwave as it tends to make the potatoes soggy, and you deserve that perfect crispiness every time!
FAQs
Can I use regular broccoli instead of steamed broccoli?
While you can, steaming the broccoli first softens it and brings out its natural sweetness, which pairs better with the creamy cheese and tender potatoes. Raw broccoli might remain too crunchy or even dry out in the oven.
Is there a substitute for sharp cheddar cheese?
Absolutely! While sharp cheddar gives a perfect tangy punch, you can also use Monterey Jack, mozzarella, or a cheddar blend depending on your preference. Just make sure the cheese melts well and complements the other ingredients.
Can I make this recipe dairy-free?
Yes! Swap out the cheddar cheese for a dairy-free cheese alternative and use a plant-based yogurt or sour cream substitute. Olive oil instead of butter keeps it vegan-friendly, and the dish still tastes wonderful.
What if I don’t have baby potatoes? Can I use regular potatoes?
Baby potatoes work best due to their size and texture, but if you only have larger potatoes, you can cut them into smaller chunks before boiling and smashing. Just be sure they’re thoroughly cooked and patted dry before smashing to avoid sogginess.
Can I add other vegetables to this recipe?
Definitely! Feel free to mix in finely chopped bell peppers, spinach, or even mushrooms along with the broccoli. Just steam or sauté them beforehand to match the cooking time and maintain the ideal texture.
Final Thoughts
There is something incredibly satisfying about the simplicity and deliciousness brought together in this Broccoli Cheddar Smashed Potato Cups Recipe. From their crispy, tender potato base to the melty cheese and fresh broccoli toppings, these cups are a perfect bite-sized crowd-pleaser that anyone can whip up quickly. Whether you’re hosting friends or just making a cozy weeknight dinner, go ahead and give this recipe a whirl—you’ll wonder how you ever lived without it!
Print
Broccoli Cheddar Smashed Potato Cups Recipe
- Total Time: 50 minutes
- Yield: 12 potato cups 1x
- Diet: Vegetarian, Gluten Free
Description
These Broccoli Cheddar Smashed Potato Cups are a delicious and easy-to-make appetizer or side dish featuring tender baby potatoes smashed and baked with steamed broccoli, sharp cheddar cheese, and a touch of sour cream or Greek yogurt. Perfectly seasoned and baked until golden and bubbly, they make a crowd-pleasing snack or party treat that’s both comforting and packed with veggies.
Ingredients
Potatoes
- 12 small baby potatoes
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Toppings
- 1 cup finely chopped steamed broccoli
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons sour cream or Greek yogurt
- 1 tablespoon chopped chives (optional)
For Muffin Tin
- Olive oil spray or extra butter for greasing
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 400°F. Lightly grease or spray a 12-cup muffin tin with olive oil or butter to prevent sticking.
- Boil potatoes: Place the baby potatoes in a pot of salted water and bring to a boil. Cook for 15–20 minutes until the potatoes are fork-tender but still hold their shape.
- Drain and cool: Drain the potatoes well and let them cool slightly so they are easier to handle.
- Smash potatoes in muffin tin: Place one potato into each muffin cup. Using the bottom of a small glass or jar, gently press down on each potato to smash it evenly but keep it in one piece. Drizzle each smashed potato with olive oil and sprinkle with garlic powder, salt, and black pepper.
- Add toppings: Evenly distribute the chopped steamed broccoli on top of each smashed potato. Add a small dollop of sour cream or Greek yogurt over the broccoli, then generously sprinkle shredded cheddar cheese on top.
- Bake until golden and bubbly: Place the muffin tin in the oven and bake for 15–18 minutes, or until the cheddar cheese has melted thoroughly, is bubbly, and the edges of the potatoes start to turn golden brown.
- Cool and garnish: Remove the muffin tin from the oven and let cool for a few minutes. Use a spoon to gently lift each potato cup out of the tin. Garnish with chopped chives if desired and serve warm for best taste.
Notes
- Use leftover mashed potatoes or cooked broccoli to speed up preparation time.
- Add cooked bacon bits or a sprinkle of red pepper flakes on top for extra flavor and texture.
- These potato cups make an excellent party appetizer or a fun, veggie-packed side dish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer, Side Dish
- Method: Baking
- Cuisine: American
