Go Back
Russet potatoes are the cornerstone of the Broccoli Cheddar Bliss Bites, and for good reason. Known for their fluffy texture and starchy composition, russet potatoes hold their shape beautifully when baked, providing a sturdy base for these savory bites. Their high starch content ensures that the bites remain light and airy, rather than dense and heavy.

Mini Broccoli Cheddar Potato Cups

Discover the joy of Broccoli Cheddar Bliss Bites, a perfect blend of nutrition and flavor! These bite-sized treats make a delightful appetizer, snack, or flavorful side dish for any meal. Packed with wholesome ingredients like russet potatoes, fresh broccoli, and sharp cheddar cheese, each bite is both satisfying and healthy. Join us for an easy step-by-step recipe, including tips for flavor variations and serving suggestions to impress your family and friends. Enjoy deliciousness in every bite!
Print Recipe Pin Recipe

Ingredients
  

2 large russet potatoes

1 cup fresh broccoli florets, chopped

1 ½ cups sharp cheddar cheese, shredded

¼ cup cream cheese, softened

2 large eggs

½ teaspoon garlic powder

½ teaspoon onion powder

Salt and pepper to taste

½ cup breadcrumbs (preferably panko for extra crunch)

Olive oil (for greasing and drizzling)

Fresh parsley, chopped (for garnish, optional)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C). Grease a mini muffin tin with olive oil and set aside.

    Cook the Potatoes: Wash the russet potatoes and pierce them with a fork. Microwave on high for about 5-7 minutes, or until fork-tender. Let them cool slightly, then peel and mash the potatoes in a large bowl.

      Prepare the Broccoli: While the potatoes are cooling, steam the broccoli florets for about 3-4 minutes until they're tender but still bright green. Chop them finely and set aside.

        Mix the Ingredients: To the mashed potatoes, add the chopped broccoli, shredded cheddar cheese, cream cheese, eggs, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are thoroughly combined.

          Fill the Muffin Tin: Spoon the mixture into the greased mini muffin tin, filling each cup nearly to the top. Use the back of a spoon to pack the mixture down gently.

            Topping: Sprinkle the breadcrumbs over each potato cup for a crunchy topping and drizzle a little olive oil on top.

              Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the tops are golden brown and crisp.

                Cool and Serve: Allow the mini broccoli cheddar potato cups to cool for about 5 minutes in the tin before carefully removing them using a fork or small spatula. Garnish with fresh parsley if desired and serve warm!

                  Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 24 mini cups