My cookbook is here! 
Get ready for your new potato obsession.
No more smashing potatoes and they break and the pieces crumble and fall apart. These are so delicious and much simpler to make. You can customize them with bacon, veggies or feta cheese. We loved these, and the leftovers we ate cold straight out of the fridge and they were absolutely delicious still. Of course, you can also reheat them in your mini toaster oven too.
I grew up eating potato skins at my dad’s diner all the time. We would get cheddar bacon and they were so freakin good. This is similar to a potato skin but much easier in my opinion.
I think these are perfect for game day snacks/appetizers because of their grab and go cup shape. You can also make these as a side dish for Thanksgiving. No one will be able to resist them. Just make sure you make the Sour Cream + Chive Dip – its the cherry on top!
If you like this recipe you will love my:
- Crispy Pizza Smashed Potatoes
- The Best Crispy Parmesan Potatoes
- Crispy Roasted Lemon Potatoes
- Greek Lemon Potatoes
- The Crispiest Potatoes EVER
Thank you for swinging by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!
Broccoli Cheddar Smashed Potato Cups
Equipment
- 12 slot muffin tray
Ingredients
- 12 small potatoes
- olive oil
- salt, onion powder, to taste
- 1 cup (88 g) broccoli, steamed + cut tiny florets
- 3 oz (85.05 g) mozzarella cheese, cubed small
- 1/2 cup (56.5 g) shredded sharp cheddar cheese
- garnish: chili pepper flakes
Sour Cream + Chive Dip:
- 16 oz (0.45 kg) sour cream
- 1/4 cup (10 g) fresh chives, chopped
- 2 scallions, diced green section only
- 1-2 tsp onion powder
- 1/2 tsp salt
Instructions
- Bring a pot of water filled 1/3 way high, to a boil.
- Lightly oil a 12 slot muffin tray. Preheat your oven to 400℉.
- Scrub and clean your potatoes. If they are too large to fit in the muffin slot, cut them in half. Add them to the boiling pot of water and add 1 tsp salt. Bring back to a boil and allow to cook for 7 minutes or until JUST fork tender. Drain them and transfer them to your muffin tray. Use the back of a shot glass to smash them in each slot. Form a nice indent so that you can season with salt and onion powder, then add in the mozzarella cube, then the broccoli and then top with shredded cheddar. Bake for 15-20 minutes.
Sour Cream + Chive Dip:
- Whisk together all ingredients and taste the dip. Adjust anything if needed. Refrigerate for at least 30 minutes prior to serving!
this looks easy and quick plus delicious. Definitely in my recipe to make. Thanks for another one.
My Pleasure! Enjoy!!
what can I use instead of white potatoes since I’m diabetic
Hi Sue, can you use sweet potatoes? I dont see another alternative unfortunately