Description
These Broccoli Cheddar Smashed Potato Cups are a crispy, cheesy, and fun appetizer made in a muffin tin! Perfect for game days, party snacks, or even as a side dish, they pair wonderfully with a creamy sour cream and chive dip. #PotatoLovers #CheesyBites #EasyAppetizer #MuffinTinMeals
Ingredients
Scale
Potato Cups:
- 12 small potatoes (scrubbed clean)
- Olive oil (for greasing)
- Salt & onion powder (to taste)
- 1 cup broccoli (steamed & finely chopped)
- 3 oz mozzarella cheese (cubed small)
- 1/2 cup shredded sharp cheddar cheese
- Chili pepper flakes (for garnish)
Sour Cream + Chive Dip:
- 16 oz sour cream
- 1/4 cup fresh chives (chopped)
- 2 scallions (green part only, diced)
- 1-2 tsp onion powder
- 1/2 tsp salt
Instructions
- Preheat oven to 400°F (200°C) and lightly grease a 12-slot muffin tray.
- Bring a pot of water ⅓ full to a boil. Add 1 tsp salt and the scrubbed potatoes. Boil for 7 minutes, until just fork-tender, then drain.
- Place one potato in each muffin slot (cut larger ones in half if needed). Use the back of a shot glass to smash them down, creating a small indent.
- Season with salt and onion powder, then add a mozzarella cube, chopped broccoli, and shredded cheddar on top.
- Bake for 15-20 minutes, until the cheese is golden and bubbly.
- Make the dip: Mix sour cream, chives, scallions, onion powder, and salt in a bowl. Refrigerate 30 minutes before serving.
- Serve the potato cups hot with chili flakes and chilled dip on the side!
Notes
- Crispier Potatoes? Brush the tops with olive oil before baking.
- Spicy Kick: Add a sprinkle of paprika or cayenne before baking.
- Make-Ahead Tip: Bake them a day in advance and reheat at 350°F for 10 minutes.
Nutrition
- Serving Size: 1 potato cup
- Calories: 120 kcal
- Sugar: 1g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg