These Baked Broccoli Potato Cups are an easy side made with potatoes, broccoli, and cheese. They’re ready in under 30 minutes.
I like to serve them at Thanksgiving, Christmas, game days, family dinners, or even a pool party.
Bake until crisp and cheesy. While they bake, finish the rest of your meal. That’s it!
How to Make Baked Broccoli Potato Cups
INGREDIENTS:
- 12 baby potatoes
- Olive oil, for drizzling
- 1 tsp dried oregano
- 1 tsp chilli flakes
- Salt, to taste
- ½ tsp black pepper
- 1 small broccoli, cut into florets
- ½ cup processed cheese, grated
Step-by-Step Instructions
1. Preheat the oven to 385°F (195°C).
2. Boil the baby potatoes until they’re fork-tender but still firm.
3. Lightly grease a muffin tray with butter or olive oil. Place one potato in each muffin cup.
4. Use the flat bottom of a wide glass to smash each potato. Flatten it without breaking it.
5. Use the back of a spoon to flatten and shape each potato, leaving a small indent in the center.
6. Brush the potatoes with olive oil, covering the edges and center. Sprinkle with oregano, chilli flakes, salt, and black pepper.
7. Place a broccoli floret in each potato cup. Add two if you want more broccoli. Top each cup with grated cheese.
8. Bake for about 20 minutes, until the edges are golden and crisp and the cheese has melted.
9. Let them cool for a few minutes, then serve warm.
Serve and Enjoy!
Important Recipe Notes:
- Serve hot: Prep the potatoes, broccoli, and cheese ahead of time, then bake just before serving.
- Don’t overboil: Cook the potatoes until they’re fork-tender but still firm.
- Change the seasoning: Use your favorite herbs or spices.
Baked Broccoli Potato Cups
Ingredients
Method
- Preheat the oven to 385°F (195°C).
- Boil the baby potatoes until they’re fork-tender but still firm.
- Lightly grease a muffin tray with butter or olive oil. Place one potato in each muffin cup.
- Use the flat bottom of a wide glass to smash each potato. Flatten it without breaking it.
- Use the back of a spoon to flatten and shape each potato, leaving a small indent in the center.
- Brush the potatoes with olive oil, covering the edges and center. Sprinkle with oregano, chilli flakes, salt, and black pepper.
- Place a broccoli floret in each potato cup. Add two if you want more broccoli. Top each cup with grated cheese.
- Bake for about 20 minutes, until the edges are golden and crisp and the cheese has melted.
- Let them cool for a few minutes, then serve warm.