Broccoli Cheddar Smashed Potato Cups
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
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Broccoli Cheddar Smashed Potato Cups
Equipment
- 12 slot muffin tray
Ingredients
- 12 small potatoes
- olive oil
- salt, onion powder to taste
- 1 cup broccoli, steamed + cut tiny florets
- 3 oz mozzarella cheese, cubed small
- 1/2 cup shredded sharp cheddar cheese
- garnish: chili pepper flakes
Sour Cream + Chive Dip:
- 16 oz sour cream
- 1/4 cup 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!
Hi Stella,
Do you think I could use cauliflower rice for this recipe?
Hi Sue, I’m not sure how the cauliflower rice would bind together to form a cup. Maybe try cauliflower florets…large ones. Smash those into the muffin tray !!
This was so delicious, I did not put the mozzarella cube in just cheddar cheese and then broccoil! I did put alittle sour cream on it, so 😋
Hi Donna, glad you liked the recipe and thanks for the kind rating!
We all enjoyed eating these! I cut my yellow potatoes in half, boiled for 7 minutes, dumped the water, THEN realized they weren’t soft enough. So if you’re planning on making these, check the potatoes BEFORE you dump your hot water. Had to reboil the water, but luckily the potatoes were already hot so it didn’t take as long to boil. I smashed the first few potatoes with the shot glass, but ended up mashing the rest of the potatoes and molding cups with the mash instead. Worked easier for me.
Overall, will most likely make it again.
HI Andrew, I’m glad the recipe turned out great for you and I appreciate you taking the time to share your feedback with us! Cheers!
Amazing, so tasty and easy to bake thankyou from Southport in the UK.👍😄
i love this recipe 😋
Hi Krystina, thanks for trying them!
Man, I just made these and that was some wicked spuds. The small piece of broccoli is just enough to give each cup a nice cheese broccoli soup flavour combined with the nice baked potato flavor. I used a little Coconut Thai seasoning I had on hand, really nice. I will contest your cook time on the potatoes though, mine were small and needed 14 minutes at full boil. Will definitely make these again!
Hi Mark, they are wicked indeed! Glad you tried them and liked them!