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If you’re searching for a delightful and nutritious snack or side dish, look no further than Mini Broccoli Cheddar Potato Cups. This recipe harmoniously blends the heartiness of potatoes with the vibrant flavors of broccoli and the rich creaminess of cheese, making it an appealing option for both kids and adults. Whether you’re hosting a family dinner, preparing for a party, or simply looking for a quick and easy snack, these mini cups are versatile enough to fit any occasion. Their bite-sized portions not only make them perfect for finger food lovers but also allow for portion control, making them an excellent choice for health-conscious eaters.

Mini Broccoli Cheddar Potato Cups

Discover the deliciousness of Mini Broccoli Cheddar Potato Cups, the perfect snack or side dish for any occasion! This easy recipe combines fluffy russet potatoes, vibrant broccoli, and rich cheddar cheese for a tasty treat that kids and adults will love. Ideal for family dinners, parties, or quick snacks, these bite-sized cups are not only nutritious but also fun to make. Enjoy experimenting with ingredient variations for a personalized twist on this versatile dish!
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Ingredients
  

4 medium-sized russet potatoes

1 cup fresh broccoli florets, chopped

1 cup shredded sharp cheddar cheese

1/2 cup sour cream

1/4 cup milk

2 tablespoons unsalted butter

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

1/4 cup breadcrumbs (optional for topping)

Fresh chives or green onions for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C) and grease a muffin tin with cooking spray or a bit of oil.

    Cook the Potatoes: Wash the potatoes thoroughly. Prick them with a fork to allow steam to escape. Place them on a microwave-safe plate and microwave on high for about 10-12 minutes until tender. Alternatively, you can bake them in the oven for about 45-60 minutes.

      Prepare the Filling: While the potatoes are cooking, bring a small pot of salted water to boil. Add the chopped broccoli florets and blanch for about 2-3 minutes, then drain and immediately plunge them into icy water to stop the cooking. Set aside.

        Mash the Potatoes: Once the potatoes are cooked, let them cool slightly, then cut them in half and scoop out the insides into a large mixing bowl. Add in butter, sour cream, milk, garlic powder, onion powder, salt, and pepper. Mash until smooth and creamy.

          Mix in Broccoli and Cheese: Stir in the blanched broccoli and shredded cheddar cheese until well combined. Taste and adjust seasoning if necessary.

            Fill the Muffin Tin: Spoon the potato mixture into the prepared muffin tin, packing it in firmly. If using, sprinkle breadcrumbs on top for added texture.

              Bake: Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the tops are golden brown and slightly crispy.

                Serve: Remove from the oven and let them cool slightly. Garnish with fresh chives or green onions if desired. Serve warm and enjoy!

                  Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 12 servings