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)
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.
Notes
- You can prepare the potatoes and broccoli ahead for quicker assembly.
- These cups are versatile and make a great side, appetizer, or lunchbox option.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato cup
- Calories: 110
- Sugar: 1g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg
