Smashed Potato Muffins — Two Ways

The perfect crispy little bite for game day — veggie-forward, cozy, and so satisfying. These smashed potato muffins are basically a crunchy potato cup you can load with whatever toppings you love. A Super Bowl snack that feels indulgent and nourishing.

• Crunchy, customizable, and gluten-free
• Two topping variations included
• Comes together with simple pantry staples

Ingredients

Base

• Petite potatoes
• Oil, for the muffin tray

Garlic Mushroom + Spinach Hot Honey

• Mushrooms
• Onion
• Spinach
• Garlic
• 1 tsp hot honey
• Cheese, for topping

Pizza Night

• Marinara or red sauce, warmed
• Cheese, for topping

Directions

1. Boil petite potatoes until fork-tender.
2. Smash them into an oiled muffin tray.
3. Bake at 400°F for 20–30 minutes, until golden and crispy.

Garlic Mushroom + Spinach Hot Honey:
4. Sauté mushrooms, onion, spinach, and garlic. Add hot honey for sweet heat.
5. Spoon onto the crispy potatoes and top with cheese.
6. Bake until melty.

Pizza Night:
4. Top the crispy potatoes with warmed marinara and cheese.
5. Bake at 400°F for 10–15 minutes, until bubbly and melted.

Macros (Per Muffin)

Range reflects the two topping variations.