If you’re searching for a seriously satisfying way to combine cheesy comfort food and wholesome veggies, Broccoli Cheddar Smashed Potato Cups are pure magic. Baby potatoes are boiled, smashed, and transformed into crisp, golden cups before being filled with creamy broccoli and melted sharp cheddar. Each bite delivers a crave-worthy mix of savory, gooey, and fresh. Whether you’re serving them as an easy side, a party appetizer, or just sneaking a couple for lunch, these Broccoli Cheddar Smashed Potato Cups will absolutely win you over—plus, they’re naturally vegetarian and gluten-free!
Ingredients You’ll Need
The ingredient list for Broccoli Cheddar Smashed Potato Cups is refreshingly simple, yet every component has an important role. From building creamy potato “nests” to adding the ultimate cheesy top, here’s what you’ll need and why you shouldn’t skip a single item!
- Baby potatoes: Their thin skins and petite size make the ideal sturdy base and ensure every cup is the perfect bite.
- Olive oil: A drizzle helps the potatoes crisp up in the oven while enhancing flavor.
- Salt and black pepper: Simple but crucial seasoning for drawing out the natural flavors of the potatoes.
- Broccoli florets (finely chopped, lightly steamed): Adds color, nutrition, and a fresh note alongside the cheese.
- Shredded sharp cheddar cheese: Brings gooey, savory richness and a golden, bubbly finish no one can resist.
- Sour cream or Greek yogurt: Creaminess that ties the broccoli filling together and adds subtle tang.
- Garlic powder: Infuses every cup with irresistible depth and subtle savory warmth.
- Onion powder: Lends background flavor and enhances the other seasonings in the mix.
- Chopped chives or green onions (optional): Pops of bright green and gentle oniony freshness for finishing.
- Nonstick cooking spray: Prevents any sticky situations and ensures easy release from the muffin tin.
How to Make Broccoli Cheddar Smashed Potato Cups
Step 1: Prep the Oven and Muffin Tin
Begin by preheating your oven to 400°F (200°C). Lightly coat a 12-cup muffin tin with nonstick cooking spray. This simple step guarantees your Broccoli Cheddar Smashed Potato Cups will lift out intact and beautifully browned, no sticking or crumbling!
Step 2: Cook the Baby Potatoes
Place the baby potatoes in a pot of salted water and bring to a gentle boil. Simmer for 15 to 18 minutes, or until the potatoes are fork-tender. Drain thoroughly and let them cool just enough to handle—still warm is ideal for easy smashing.
Step 3: Smash and Season the Potatoes
Transfer one potato to each muffin cup. Using the bottom of a glass or the back of a spoon, press gently to flatten and create a little nest with raised edges. This forms the crunchy, sturdy base of your Broccoli Cheddar Smashed Potato Cups. Drizzle with olive oil and sprinkle generously with salt, pepper, garlic powder, and onion powder for maximum flavor in every bite.
Step 4: Make the Broccoli Cheddar Filling
In a small bowl, combine finely chopped, lightly steamed broccoli with the sour cream (or Greek yogurt) and half of the shredded sharp cheddar cheese. This mixture becomes the creamy, veggie-packed center of each potato cup.
Step 5: Fill and Top the Cups
Spoon a heaping tablespoon of the broccoli-cheddar mixture into the center of each potato cup. Then scatter the remaining cheddar cheese on top, ensuring every cup gets a golden, melty cap. This is where the magic starts to happen!
Step 6: Bake to Perfection
Slide the muffin tin into your preheated oven and bake for 15 to 18 minutes, or until the tops are deliciously melted and bubbly. The potatoes crisp while the cheese turns gorgeously golden. Let the Broccoli Cheddar Smashed Potato Cups cool for about 5 minutes—this sets the filling and makes them easier to lift out without falling apart.
Step 7: Garnish and Serve
Carefully lift each Broccoli Cheddar Smashed Potato Cup out of the muffin tin using a thin spatula or spoon. Finish with a sprinkle of chopped chives or green onions for color and a fresh, vibrant touch before serving.
How to Serve Broccoli Cheddar Smashed Potato Cups
Garnishes
A final sprinkle of fresh chives or green onions adds lovely contrast and a burst of brightness that really wakes up each cheesy potato bite. For bonus points, a tiny dollop of sour cream or even a little crumbled bacon works wonders if you’re feeling extra indulgent!
Side Dishes
Broccoli Cheddar Smashed Potato Cups pair beautifully with a wide range of mains. Serve them alongside grilled chicken, roast salmon, or a vibrant leafy salad for a balanced meal. As an appetizer, they’re perfect on a party platter with veggies and dips, or laid out next to other fun finger foods like mini meatballs or deviled eggs.
Creative Ways to Present
For gatherings, arrange your Broccoli Cheddar Smashed Potato Cups on a large platter with colorful veggie skewers or sliced red peppers for a playful and inviting look. Try stacking them two-high with a cocktail pick, or nestle them in muffin liners for a grab-and-go snack. They’re equally showstopping as part of a brunch buffet with mimosas and fruit salad!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which is rare!), let your Broccoli Cheddar Smashed Potato Cups cool completely before transferring them to an airtight container. They’ll stay fresh in the fridge for up to 3 days without sacrificing flavor or texture.
Freezing
To keep a stash on hand, arrange the cooled potato cups on a baking sheet and freeze until solid. Then, move them to a freezer bag or container. Broccoli Cheddar Smashed Potato Cups freeze well for up to 2 months, making them a handy make-ahead option for parties or quick lunches.
Reheating
Reheat refrigerated or thawed Broccoli Cheddar Smashed Potato Cups in a 350°F oven for 10 to 12 minutes, or until the cheese is bubbly and the potatoes are warmed through. For an even crispier finish, pop them in the air fryer for a few minutes. Avoid the microwave if you want to keep the edges crispy!
FAQs
Can I use frozen broccoli instead of fresh?
Absolutely! Frozen finely chopped broccoli works perfectly here—just steam it until tender and drain any excess water before mixing with the cheese and sour cream.
What’s the best way to make them gluten-free?
These Broccoli Cheddar Smashed Potato Cups are naturally gluten-free as written. Just double-check all packaged ingredients (like the cheese or sour cream) to ensure they don’t contain any hidden gluten additives.
Can I make these dairy-free?
Yes! Substitute your favorite dairy-free cheese and a plant-based sour cream or yogurt alternative. The result is just as creamy and flavorful.
What other vegetables can I add?
Feel free to experiment! Finely chopped spinach, roasted red peppers, or even a little grated carrot can be mixed with the broccoli for added color and nutrition.
Do they work with larger potatoes?
The best results come from baby potatoes, but you can use small Yukon Golds or red potatoes. Cut them to fit the muffin cups and adjust the baking time as needed.
Final Thoughts
Next time you’re craving something deliciously cheesy and a little bit special, give these Broccoli Cheddar Smashed Potato Cups a try. They’re fun to make, packed with flavor, and sure to put a smile on anyone’s face. I can’t wait for you to enjoy every crispy, gooey, veggie-filled bite!
Print
Broccoli Cheddar Smashed Potato Cups Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cups
- Category: Side Dish, Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
Description
These Broccoli Cheddar Smashed Potato Cups are a delightful and easy-to-make dish that combines the creamy goodness of cheddar cheese with the freshness of broccoli, all nestled in a crispy potato cup. Perfect as a side dish, appetizer, or even a light vegetarian lunch option.
Ingredients
Baby Potatoes:
1 1/2 lbs (about 15–18)
Olive Oil:
1 tablespoon
Salt and Black Pepper:
to taste
Broccoli Florets:
1 cup, finely chopped (lightly steamed)
Sharp Cheddar Cheese:
1 cup, shredded
Sour Cream or Greek Yogurt:
2 tablespoons
Garlic Powder:
1/2 teaspoon
Onion Powder:
1/4 teaspoon
Chives or Green Onions:
2 tablespoons, chopped (optional)
Nonstick Cooking Spray:
as needed
Instructions
- Preheat Oven: Preheat oven to 400°F (200°C) and lightly spray a muffin tin with nonstick spray.
- Boil Potatoes: Boil baby potatoes in salted water for 15–18 minutes until fork-tender. Drain and cool slightly.
- Prepare Potato Cups: Place a potato in each muffin cup, flatten with a glass, drizzle with olive oil, season with salt, pepper, garlic powder, and onion powder.
- Make Broccoli Mixture: Mix chopped broccoli with sour cream and half of the cheddar cheese. Spoon onto each potato cup.
- Add Cheese: Top with remaining cheddar cheese. Bake for 15–18 minutes until cheese is melted.
- Serve: Cool for 5 minutes, then remove from tin. Sprinkle with chives or green onions before serving.
Notes
- Use pre-steamed or frozen broccoli for quicker prep.
- These can be made ahead and reheated in the oven or air fryer.
- Great as a side dish, appetizer, or vegetarian lunch option.
Nutrition
- Serving Size: 1 potato cup
- Calories: 110
- Sugar: 1g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg
