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
