Broccoli Cheddar Smashed Potato Cups

Get ready for your new potato obsession.

These Cheesy Broccoli Smashed Potato Cups are even more delicious with the Sour Cream + Chive Dip I made with my favorite @FAGE Sour Cream. #ad The whole dish is amazing for game day apps or a clever side dish. DO NOT skip on the dip, it is a level up game changer! #FAGE #Homegating

♬ original sound – Stella Drivas

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:

broccoli cheddar smashed potato cups

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broccoli cheddar smashed potato cups

Broccoli Cheddar Smashed Potato Cups

4.80 from 5 votes
Servings: 12
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 30 minutes



  • 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


  • 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!


*Nutritional Info does not include Sour Cream Dip.


Calories: 174kcal | Carbohydrates: 30g | Protein: 6g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 88mg | Potassium: 748mg | Fiber: 4g | Sugar: 2g | Vitamin A: 144IU | Vitamin C: 40mg | Calcium: 93mg | Iron: 1mg
Author: Stella

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