Broccoli Cheddar Smashed Potato Cups are a delightfully crispy, cheesy, and veggie-packed twist on classic comfort food, perfect for everything from busy weeknight dinners to festive party platters. Imagine tender baby potatoes, gently smashed for maximum crunch, topped with vibrant broccoli and melty sharp cheddar—all conveniently baked in perfectly portioned muffin cups. Every bite offers a symphony of flavors and textures, making these little cups irresistible for kids and grown-ups alike. One batch and you’ll be hooked!

Broccoli Cheddar Smashed Potato Cups Recipe - Recipe Image

Ingredients You’ll Need

The beauty of these Broccoli Cheddar Smashed Potato Cups is how they transform everyday ingredients into pure magic. Each component plays a starring role—whether that’s lending creaminess, color, or a pop of bold flavor—so don’t skip a thing!

Baby Potatoes: Red or gold varieties give the perfect tender texture and cute cup shape, plus their thin skins get deliciously crisp.
Broccoli Florets: Finely chopped and either steamed or blanched, these add freshness, color, and a subtle crunch.
Shredded Sharp Cheddar Cheese: Melts into an irresistibly gooey, flavorful topping for each potato cup.
Olive Oil: Helps crisp up the smashed potatoes and boosts their golden color.
Garlic Powder: Adds a savory, aromatic kick throughout the cups.
Salt: Essential for bringing out all the flavors and seasoning the potatoes perfectly.
Black Pepper: A touch of warmth to balance the richness of the cheese and potatoes.
Nonstick Cooking Spray: Keeps everything from sticking so your cups pop right out of the muffin tin.
Chopped Chives or Green Onions (Optional): For a final flourish of freshness and color on top.

How to Make Broccoli Cheddar Smashed Potato Cups

Step 1: Prep Your Muffin Tin and Oven

Start by preheating your oven to 400°F (200°C) and giving your muffin tin a light coat of nonstick spray. This ensures each Broccoli Cheddar Smashed Potato Cup will slide right out, with all its golden edges perfectly intact.

Step 2: Boil the Potatoes

Add your baby potatoes to a large pot of salted water and bring to a gentle boil. Let them cook for 15 to 20 minutes, until they’re fork-tender but not falling apart—think creamy inside, ready for smashing!

Step 3: Smash the Potatoes

Once the potatoes have cooled just enough to handle, place one in each muffin cup. Use the bottom of a sturdy glass or measuring cup to press down gently. Aim for a deep, chunky smash—don’t worry about total perfection! The craggy bits will get extra crisp in the oven.

Step 4: Season and Top

Drizzle the smashed potatoes with olive oil, then sprinkle over the garlic powder, salt, and pepper. Nestle a spoonful of chopped broccoli onto each potato, and don’t be shy with the shredded cheddar—it’s all about generous coverage.

Step 5: Bake to Golden Goodness

Pop the muffin tin in the oven and bake for 15 to 18 minutes. You’re looking for bubbling cheese, golden broccoli, and edges that go from soft to deliciously crisp. Let the Broccoli Cheddar Smashed Potato Cups cool for a few minutes before carefully lifting them out with a spoon.

How to Serve Broccoli Cheddar Smashed Potato Cups

Garnishes

A shower of finely chopped chives or green onions adds a beautiful finish and a light, oniony zing. Try a sprinkle of flaky sea salt for an extra pop—or even a pinch of smoked paprika for a touch of color and warmth.

Side Dishes

Broccoli Cheddar Smashed Potato Cups shine as a hearty side dish to chicken, grilled fish, or any protein you love. Pair them with a crisp salad for lunch or a bowl of soup for cozy dinner vibes. They’re also right at home at brunch with eggs!

Creative Ways to Present

Stack a few cups on a rustic wooden board for a party appetizer, tuck them into your kid’s lunchbox for a surprise treat, or serve with wooden picks for a fun game-day snack. They’re just as impressive dressed up for a holiday table as they are casual for picnics.

Make Ahead and Storage

Storing Leftovers

Once cooled, keep any leftover Broccoli Cheddar Smashed Potato Cups in an airtight container in the refrigerator. They’ll stay fresh and tasty for up to 3 days, making them a wonderful make-ahead side or snack.

Freezing

These cups freeze surprisingly well! Arrange them on a baking sheet, freeze until firm, then transfer to a zip-top bag or container. They’ll keep for up to 2 months, making it easy to grab a few for last-minute meals or lunchboxes.

Reheating

For best results, reheat Broccoli Cheddar Smashed Potato Cups in a 350°F (175°C) oven or toaster oven until warmed through and the cheese is melted again. The oven revives their crispiness much better than the microwave.

FAQs

Can I use regular potatoes instead of baby potatoes?

Absolutely! Just cut larger potatoes into chunks about the size of baby potatoes before boiling. You’ll get the same perfectly portioned results, and it’s a great way to use up what you already have in the pantry.

Is it possible to make Broccoli Cheddar Smashed Potato Cups vegan?

Yes! Swap in your favorite shredded vegan cheese and use olive oil in place of any butter-based spray. Just check your labels to keep the whole dish plant-based. The results are still golden and gooey.

Can I prepare the components ahead of time?

Definitely—a huge time-saver! Boil the potatoes and steam the broccoli a day or two ahead. Store them separately in the fridge, and come assembly day, you’ll be ready to make a fresh, hot batch in no time.

Do these cups travel well for lunch or potlucks?

These Broccoli Cheddar Smashed Potato Cups are the ultimate travel buddies! They’re sturdy, hold their shape, and taste just as great at room temperature as they do warm. Pack them in airtight containers for grab-and-go deliciousness.

Can I add other veggies or mix-ins?

Go for it! Diced bell peppers, cooked spinach, or even finely chopped ham or bacon make excellent additions. Just keep the main ratios similar and get creative with your favorite flavors.

Final Thoughts

Once you taste that first crispy-edged, cheesy Broccoli Cheddar Smashed Potato Cup, you’ll understand why this recipe is such a favorite. They’re easy to make, irresistibly fun to eat, and happily versatile for any meal or occasion. So next time you crave something comforting and a little bit special, gather your ingredients and treat yourself to a batch—you won’t regret it!

Broccoli Cheddar Smashed Potato Cups Recipe

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4.8 from 9 reviews

Author: admin
Total Time: 50 minutes
Yield: 12 cups 1x
Diet: Vegetarian, Gluten-Free

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Description

These delightful Broccoli Cheddar Smashed Potato Cups are a flavorful and cheesy twist on traditional baked potatoes. Perfectly portioned and easy to make, they are a versatile dish suitable for any meal.

Ingredients

Scale

Baby Potatoes:

1 ½ pounds baby potatoes (red or gold)

Broccoli Florets:

1 cup finely chopped broccoli florets (steamed or blanched)

Cheddar Cheese:

1 cup shredded sharp cheddar cheese

Seasonings:

2 tablespoons olive oil
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper

Additional:

Nonstick cooking spray
Chopped chives or green onions for garnish (optional)

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Instructions

Preheat and Prepare: Preheat the oven to 400°F (200°C) and grease a 12-cup muffin tin. Boil potatoes until tender, then cool slightly.
Smash Potatoes: Place a potato in each cup and gently smash. Drizzle with olive oil, season with garlic powder, salt, and pepper.
Assemble: Top each potato with broccoli and cheddar cheese.
Bake: Bake for 15–18 minutes until cheese is melted and edges are crisp.
Serve: Cool slightly, then remove from tin. Garnish with chives or green onions if desired.