Can I use different types of potatoes for this recipe?

Absolutely! While small red or Yukon gold potatoes work best because of their waxy texture and ability to hold shape, you can use russets if that's what you have. Just be extra careful not to overcook them during the boiling stage, as they tend to fall apart more easily.

How can I make these dairy-free?

You can substitute the cheese with your favorite dairy-free cheese alternatives. Many of the vegan cheeses on the market now melt reasonably well. For the dip, try a dairy-free sour cream alternative and add a little extra seasoning to compensate for any flavor differences.

Can I prepare these ahead of time for a party?

Yes! You can boil and smash the potatoes up to a day ahead, keeping them covered in the refrigerator. When ready to serve, add the cheese and broccoli toppings and bake them fresh. This cuts down significantly on day-of preparation time.

What can I use if I don't have a muffin tin?

If you don't have a muffin tin, you can arrange the potatoes on a baking sheet with a little space between each one. They won't have the same cup shape, but they'll still be delicious smashed potatoes with all the same toppings!

Broccoli Cheddar Smashed Potato Cups Recipe

Name: Broccoli Cheddar Smashed Potato Cups Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Ingredients: 12 small potatoes; Olive oil; Salt, onion powder to taste; 1 cup broccoli, steamed + cut into tiny florets; 3 oz mozzarella cheese, cubed small; 1/2 cup shredded sharp cheddar cheese; Garnish: chili pepper flakes; 16 oz sour cream; 1/4 cup fresh chives, chopped; 2 scallions, diced (green section only); 1-2 tsp onion powder; 1/2 tsp salt

These Broccoli Cheddar Smashed Potato Cups are the perfect blend of crispy-edged potatoes, gooey cheese, and nutritious broccoli all in one adorable, portion-controlled package. The creamy homemade sour cream and chive dip takes these little gems to the next level, making them ideal for everything from weeknight dinners to party appetizers. Ready in just 30 minutes, they’re sure to become your new go-to potato dish!

Why You’ll Love This Recipe

Perfect Portion Control: Each potato cup is an individual serving, making these great for family dinners where everyone gets their fair share.
Customizable: The basic recipe is fantastic, but you can easily adjust the toppings to suit your family’s preferences or what you have in the fridge.
Kid-Friendly: Even vegetable-resistant kids tend to enjoy these cups because of the cheesy goodness and fun presentation.
Double Duty: Works brilliantly as both a side dish with dinner or as an appetizer for gatherings – versatility at its finest!

Ingredients You’ll Need

Small Potatoes: The foundation of our cups – look for potatoes about 2 inches in diameter for the perfect muffin tin fit. Yukon golds or red potatoes work wonderfully here.
Olive Oil: Just a light coating to help create those irresistibly crispy edges and prevent sticking.
Salt and Onion Powder: Simple seasonings that bring out the potato’s natural flavors without overwhelming the other ingredients.
Broccoli: Provides a nice nutritional boost and pairs beautifully with cheddar. The tiny florets distribute the broccoli flavor throughout each bite.
Mozzarella Cheese: The small cubes create pockets of melty cheese inside each potato cup – heavenly!
Sharp Cheddar Cheese: The classic partner to broccoli, adding that distinctive tangy flavor on top.
Chili Pepper Flakes: Optional garnish that adds a touch of heat and beautiful color contrast.
Sour Cream: The cool, creamy base for our dip that perfectly complements the warm potato cups.
Fresh Chives and Scallions: Provide a mild onion flavor and bright color to the dip.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Protein-Packed Version

Add crumbled bacon or diced ham to transform these cups into a heartier meal.

Mediterranean Style

Swap the cheddar for feta cheese, use oregano instead of onion powder, and top with diced tomatoes and olives after baking.

Loaded Potato Cups

Add a sprinkle of cooked bacon bits before the cheese, then top with additional sour cream and chives after baking.

Spicy Southwest

Mix in some diced jalapeños with the broccoli and use pepper jack cheese instead of cheddar.

How to Make Broccoli Cheddar Smashed Potato Cups

Step 1: Prepare Your Potatoes

Bring a pot of water (filled about 1/3 way) to a boil. While waiting, scrub your potatoes clean. If any are too large for your muffin cups, simply cut them in half. Add the potatoes to the boiling water with a teaspoon of salt and cook for approximately 7 minutes until just fork-tender – not mushy!

Step 2: Set Up Your Assembly Station

Lightly oil a 12-slot muffin tray and preheat your oven to 400°F. Drain your potatoes and allow them to cool just enough to handle them comfortably.

Step 3: Smash and Fill

Place each potato into a muffin slot and use the bottom of a shot glass (or similar small, flat-bottomed object) to gently smash the potato, creating a nice indent. Season each with a sprinkle of salt and onion powder.

Step 4: Layer Your Fillings

Place a small cube of mozzarella in the center of each smashed potato, then top with a few tiny broccoli florets. Finish with a generous sprinkle of shredded cheddar cheese on top.

Step 5: Bake to Perfection

Bake for 15-20 minutes, until the cheese is melted and bubbly and the potato edges have become delightfully crispy.

Step 6: Prepare the Dip

While the potato cups are baking, whisk together all the dip ingredients in a bowl. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to blend.

Pro Tips for Making the Recipe

Don’t Overcook the Potatoes: They should be just fork-tender when boiled. If they’re too soft, they’ll fall apart when smashed.
Steam Broccoli Just Right: Make sure your broccoli is steamed until bright green but still has a bit of texture – overcooked broccoli will make your cups soggy.
Use Room Temperature Cheese: Taking the cheese out of the refrigerator 15-20 minutes before using helps it melt more evenly in the oven.
Make the Dip Ahead: Prepare the dip a day in advance for even better flavor development – those herbs will infuse the sour cream beautifully overnight.

How to Serve

As an Appetizer

Place the potato cups on a serving platter with the dip in the center. Garnish with extra chives and a sprinkle of chili flakes for a beautiful presentation.

As a Side Dish

Serve 2-3 cups per person alongside grilled chicken, steak, or a hearty salad for a complete meal.

For Brunch

These make a fantastic addition to a brunch spread alongside eggs and fresh fruit.

Make Ahead and Storage

Storing Leftovers

Let the potato cups cool completely, then store in an airtight container in the refrigerator for up to 3 days. The dip will keep well in a separate container for up to 5 days.

Freezing

These cups freeze surprisingly well! Place completely cooled potato cups on a baking sheet and freeze until solid, then transfer to a freezer bag. They’ll keep for up to 2 months.

Reheating

For refrigerated cups, reheat in a 350°F oven for about 10 minutes or until heated through. For frozen cups, add about 5-8 additional minutes. The microwave works in a pinch, but you’ll lose some of the crispiness.

FAQs

Can I use different types of potatoes for this recipe?

Absolutely! While small red or Yukon gold potatoes work best because of their waxy texture and ability to hold shape, you can use russets if that’s what you have. Just be extra careful not to overcook them during the boiling stage, as they tend to fall apart more easily.
How can I make these dairy-free?

You can substitute the cheese with your favorite dairy-free cheese alternatives. Many of the vegan cheeses on the market now melt reasonably well. For the dip, try a dairy-free sour cream alternative and add a little extra seasoning to compensate for any flavor differences.
Can I prepare these ahead of time for a party?

Yes! You can boil and smash the potatoes up to a day ahead, keeping them covered in the refrigerator. When ready to serve, add the cheese and broccoli toppings and bake them fresh. This cuts down significantly on day-of preparation time.
What can I use if I don’t have a muffin tin?

If you don’t have a muffin tin, you can arrange the potatoes on a baking sheet with a little space between each one. They won’t have the same cup shape, but they’ll still be delicious smashed potatoes with all the same toppings!

Final Thoughts

These Broccoli Cheddar Smashed Potato Cups bring together comfort food familiarity with a fun presentation that’s sure to impress. The crispy potato edges, melty cheese pockets, and fresh homemade dip create the perfect bite every time. Whether you’re looking for a crowd-pleasing appetizer or a fun side dish to jazz up a weeknight meal, these potato cups deliver big flavor with minimal effort. Give them a try tonight – I’m betting they’ll earn a permanent spot in your recipe collection!