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

Description

These Broccoli Cheddar Smashed Potato Cups combine creamy potatoes, gooey cheese, and tender broccoli into a delicious and bite-sized snack or appetizer that’s perfect for any gathering or cozy meal.

Ingredients

Units Scale

Potato Cups:

- 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

Sour Cream + Chive Dip:

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

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Instructions

Boil the potatoes: Bring a pot of water filled 1/3 way high to a boil. Add the potatoes to the boiling water with 1 tsp of salt, bring it back to a boil, and cook for 7 minutes or until just fork-tender. Drain the potatoes.
Prepare the muffin tray: Lightly oil a 12-slot muffin tray and preheat your oven to 400℉.
Smash the potatoes: Scrub and clean your potatoes. If they’re too large to fit in the muffin slots, cut them in half. Place each potato into a muffin slot and use the back of a shot glass to smash them into the tray, forming an indent.
Assemble the cups: Season the smashed potatoes with salt and onion powder. Add a cube of mozzarella to the indent, followed by a layer of broccoli florets, and finally top with shredded cheddar cheese.
Bake the potato cups: Place the tray in the oven and bake for 15-20 minutes or until the cheese is melted and bubbly.
Prepare the dip: In a bowl, whisk together the sour cream, fresh chives, diced scallions, onion powder, and salt. Taste and adjust the seasoning as needed. Chill in the refrigerator for at least 30 minutes prior to serving.

Notes

If the potatoes are too large to fit into the muffin tray, cut them in half to make them fit properly.
Ensure the broccoli is steamed and chopped into tiny pieces for an even distribution in the cups.
For a spicier kick, you can add extra chili pepper flakes as a garnish.
Refrigerate the dip for at least 30 minutes to enhance the flavors.

Nutrition

Serving Size: 1 potato cup