Meet your new go-to comfort food: Broccoli Cheddar Smashed Potato Cups. These savory little bites bring together tender potatoes, cheesy broccoli, and a light crisp around the edges—all baked to golden perfection in a muffin tin. Whether you’re searching for the best way to use up extra veggies, an appetizer that wows a crowd, or a fun side dish for dinner, Broccoli Cheddar Smashed Potato Cups always steal the show with their irresistible melty centers and punchy flavor. You’ll want to make them again and again!
Ingredients You’ll Need
You only need a handful of everyday ingredients to make Broccoli Cheddar Smashed Potato Cups, and each one plays a star role—contributing color, taste, and hearty texture. Don’t skip any if you want every bite to be loaded with that crave-worthy combination!
- Yukon Gold or Red Potatoes (12 small): These potatoes get perfectly fluffy on the inside and crisp around the edges, ideal for smashing and holding their shape.
- Olive Oil (2 tablespoons): Adds a hint of richness and helps the potatoes crisp up as they bake.
- Salt (1 teaspoon): Essential for bringing out the flavors of both potatoes and cheese.
- Black Pepper (1/2 teaspoon): Lends gentle heat and depth—freshly cracked is best!
- Garlic Powder (1 teaspoon): Delivers savory aroma and flavor without overpowering the dish.
- Cooked Broccoli Florets, finely chopped (1 cup): Adds delightful pops of green and mild crunch, plus a nutritional boost.
- Shredded Cheddar Cheese (1 1/2 cups): The melty, tangy goodness that ties everything together—go for sharp cheddar for bolder flavor.
- Grated Parmesan Cheese (1/4 cup): Brings a salty, nutty edge and helps create those irresistible cheesy tops.
- Green Onions, sliced (2): Sprinkled on top for a fresh zip and splash of color.
- Sour Cream (for serving, optional): Creamy, tangy, and perfect for dolloping on warm Broccoli Cheddar Smashed Potato Cups.
How to Make Broccoli Cheddar Smashed Potato Cups
Step 1: Preheat and Prepare the Muffin Tin
Set your oven to 425°F (220°C) and give a standard 12-cup muffin tin a light greasing. This step is crucial—greasing helps those golden Broccoli Cheddar Smashed Potato Cups release easily and intact for pretty, bite-sized servings every time.
Step 2: Boil the Potatoes
Place the small potatoes in a large pot, cover them generously with water, and bring to a rolling boil. Cook the potatoes for 15 to 20 minutes, just until they’re fork-tender (you want them soft enough to smash but not falling apart). Drain and let them cool ever so slightly—you’ll need them warm but not too hot to handle.
Step 3: Smash the Potatoes in the Muffin Tin
Pop a potato into each muffin cup. Grab a sturdy glass or measuring cup, and gently press down to flatten each potato so it fills the base of the cup. The idea is to create a nest that will cradle all that cheesy broccoli goodness—don’t worry if they crack a little, those craggy edges get extra crisp!
Step 4: Season and Add Toppings
Drizzle olive oil over the smashed potatoes and evenly sprinkle with salt, black pepper, and garlic powder. Next, top each potato with a layer of finely chopped broccoli, a generous sprinkle of cheddar cheese, a touch of Parmesan for sophistication, and sliced green onions for a burst of freshness.
Step 5: Bake to Golden, Cheesy Perfection
Slide the muffin tin into the hot oven and bake for 15 to 18 minutes. You’re looking for gooey cheese, bubbling around the edges, and potatoes that are beginning to brown beautifully. Let the Broccoli Cheddar Smashed Potato Cups cool briefly before gently loosening them from the tin—now comes the hard part: waiting to dig in!
How to Serve Broccoli Cheddar Smashed Potato Cups
Garnishes
Top each Broccoli Cheddar Smashed Potato Cup with an extra flourish of green onions or a dollop of cool, tangy sour cream right before serving. For a fun twist, a sprinkle of chopped fresh parsley or chives adds even more garden-fresh flavor and color.
Side Dishes
Serve Broccoli Cheddar Smashed Potato Cups alongside a crisp green salad, grilled chicken, or roasted vegetables for a full meal. They pair especially well with tomato soup or a hearty chili—think of them as ultra-tasty, cheesy croutons!
Creative Ways to Present
For parties, tuck Broccoli Cheddar Smashed Potato Cups onto a tray with toothpicks for an easy-to-eat appetizer. Try stacking them in a tower with swirls of sour cream between layers or serving them in mini cupcake liners for extra flair at potlucks and picnics.
Make Ahead and Storage
Storing Leftovers
Leftover Broccoli Cheddar Smashed Potato Cups keep wonderfully in an airtight container in the refrigerator for up to 4 days. Just be sure to cool them to room temperature before sealing so they stay crisp and fresh.
Freezing
Want to make a big batch ahead of time? Let the potato cups cool completely, then freeze on a baking sheet until solid before transferring to a freezer bag. They’ll keep for up to 2 months—just thaw and reheat when you need a quick snack or side.
Reheating
For the tastiest results, reheat Broccoli Cheddar Smashed Potato Cups in a 350°F oven for 8 to 10 minutes, or until warmed through and crisped at the edges. An air fryer also works wonders for getting them hot and crunchy in just minutes.
FAQs
Can I use a different cheese instead of cheddar?
Absolutely! Broccoli Cheddar Smashed Potato Cups are super versatile—try Monterey Jack, mozzarella, or even pepper jack for a little kick. Just be sure the cheese melts well and has enough flavor to stand out.
What if I don’t have Yukon Gold or red potatoes?
You can use any small waxy potato; fingerlings work especially well since they hold their shape and crisp up nicely. Avoid starchy potatoes like russets, as they tend to fall apart when smashed.
How can I make these vegan?
Swap the cheese with your favorite plant-based alternative and skip the Parmesan (or use a vegan version). A drizzle of olive oil with nutritional yeast sprinkled on top also adds a cheesy flavor!
Can I add extra veggies?
Go for it! Chopped bell peppers, sautéed mushrooms, or bits of cooked spinach all taste great in Broccoli Cheddar Smashed Potato Cups. Just make sure veggies are cooked and moisture is squeezed out so the cups don’t get soggy.
Do these work as a make-ahead appetizer for parties?
Yes! Prepare Broccoli Cheddar Smashed Potato Cups up to two days in advance, refrigerate, and then reheat right before serving. They’re the perfect party finger food and always disappear quickly.
Final Thoughts
Give these Broccoli Cheddar Smashed Potato Cups a spot in your recipe rotation—you’ll love how simple, satisfying, and downright fun they are to make (and eat!). Whether you’re after a family-friendly snack, a showstopping side, or a playful twist on classic potatoes, these cups always hit the spot. Grab your muffin tin and let the cheesy, crispy goodness begin!
Print
Broccoli Cheddar Smashed Potato Cups Recipe
- Total Time: 55 minutes
- Yield: 12 potato cups 1x
- Diet: Vegetarian, Gluten Free
Description
These Broccoli Cheddar Smashed Potato Cups are a delightful combination of creamy, cheesy potatoes with a hint of garlic and the freshness of broccoli. Perfect as an appetizer, side dish, or snack, these individual potato cups are easy to make and even easier to enjoy.
Ingredients
Potato Cups:
- 12 small Yukon Gold or red potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
Filling:
- 1 cup cooked broccoli florets, finely chopped
- 1 1/2 cups shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 green onions, sliced
Instructions
- Preheat: Preheat the oven to 425°F (220°C) and lightly grease a 12-cup muffin tin.
- Cook Potatoes: Boil the potatoes until fork-tender, then place one potato in each muffin cup and smash gently with a glass.
- Season: Drizzle with olive oil and season with salt, pepper, and garlic powder.
- Add Fillings: Top each potato cup with broccoli, cheddar cheese, Parmesan, and green onions.
- Bake: Bake for 15-18 minutes until cheese is melted and bubbly. Let cool slightly before serving.
Notes
- You can substitute cauliflower for broccoli or use a mix of vegetables.
- For a creamier version, add a dollop of cream cheese before baking.
- These potato cups work well as a side dish, appetizer, or snack and reheat beautifully in the oven or air fryer.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Appetizer, Side Dish
- Method: Boiling, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato cup
- Calories: 130
- Sugar: 1g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg
