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
Scale
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
