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
- Boil petite potatoes until fork-tender.
- Smash them into an oiled muffin tray.
- 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)
| Macro | Amount |
|---|---|
| Calories | 95–105 |
| Protein | 3g |
| Carbohydrates | 15–16g |
| Fat | 3g |
| Fiber | 1.7g |
Range reflects the two topping variations.