Hearty Spoon

Smashed Potato Cups with Chicken and Veggie Filling
A delicious and hearty oven-baked dish made in a muffin tray!

🥔 Ingredients:
Small potatoes (one per muffin cup), washed with skin on
Salt (for boiling)
Boneless chicken breast or thigh, finely chopped (about 300–400g)
1 small onion, finely chopped
2 garlic cloves, minced
1 carrot, grated or finely chopped
1 small zucchini or bell pepper, finely chopped
Olive oil (for sautéing)
Salt and black pepper (to taste)
Paprika (optional, for flavour and colour)
A pinch of dried herbs (like parsley or oregano)
Grated cheese (mozzarella or cheddar, for topping)

👩‍🍳 Instructions:
Boil the Potatoes:
Wash the potatoes well and boil them with their skins on, in salted water. When they’re soft and tender (check with a fork), drain and set aside.

Prepare the Chicken:
In a pan, heat a drizzle of olive oil.
Add the chopped onion and garlic. Sauté for 2–3 minutes until translucent.
Add the chicken pieces and cook until they start to brown.
Season with salt, pepper, a pinch of paprika, and your favourite dried herbs.
Add the grated carrot, peas and zucchini (or bell pepper). Cook everything together until the vegetables are soft and the chicken is cooked through. Set aside.

Assemble the Cups:
Preheat the oven to 180°C (350°F).
Place one boiled potato in each muffin cup and smash it gently with a spoon.
Spoon some of the chicken mixture on top of each smashed potato.
Sprinkle grated cheese over each one.

Bake for about 15–20 minutes, or until the cheese is melted and golden.

Serve warm with a green salad or on their own — perfect for lunch, dinner, or even a party snack!

These baked, smashed potato cups are a perfect combination of crispy potato, savoury chicken, and melted cheese — all made in a muffin tin! A creative and easy meal idea for the whole family. Don’t forget to like, comment, and subscribe! 🧡