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Are you looking for a delicious and innovative way to incorporate vegetables into your meals? Look no further than Mini Broccoli Cheddar Potato Cups! This delightful recipe combines the earthy comfort of potatoes with the vibrant nutrition of broccoli, all wrapped up in a cheesy, satisfying package. Perfect for appetizers, snacks, or even as a side dish, these mini cups are not just visually appealing but also a hit among both kids and adults.

Mini Broccoli Cheddar Potato Cups

Looking for a delicious way to add more vegetables to your meals? Try these Mini Broccoli Cheddar Potato Cups! Combining russet potatoes, fresh broccoli, and sharp cheddar cheese, this recipe is perfect for appetizers, snacks, or side dishes. They're easy to make and will please both kids and adults. With their vibrant colors and irresistible flavors, these mini cups are ideal for gatherings or family dinners. Enjoy a nutritious treat that everyone will love!
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Ingredients
  

4 medium-sized russet potatoes

1 cup fresh broccoli florets, chopped into small pieces

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 a crispy topping)

Fresh chives or green onions, finely chopped, for garnish (optional)

Instructions
 

Preheat the Oven: Set your oven to 400°F (200°C). Prepare a muffin tin by greasing each cup with cooking spray or a little oil to ensure easy removal later.

    Cook the Potatoes: Rinse the russet potatoes thoroughly under cold water. Using a fork, prick several holes in each potato to let steam escape during cooking. Place the potatoes on a microwave-safe plate. Microwave them on high for about 10-12 minutes, or until easily pierced with a fork. If you prefer baking, place the potatoes directly on the oven rack and bake for 45-60 minutes until soft.

      Prepare the Broccoli: While the potatoes are cooking, fill a small pot with water, add a pinch of salt, and bring it to a boil. Once boiling, add the chopped broccoli florets. Blanch the broccoli for 2-3 minutes until it turns bright green and is slightly tender. Immediately drain the broccoli and transfer it to a bowl of ice water to halt the cooking process. Let it cool, then drain again and set aside.

        Mash the Potatoes: After the potatoes are cooked, allow them to cool slightly before handling. Cut each potato in half and scoop the insides into a large mixing bowl. Discard the skins. To the bowl, add the unsalted butter, sour cream, milk, garlic powder, onion powder, salt, and pepper. Mash everything together with a potato masher or fork until the mixture is smooth and creamy.

          Combine Filling Ingredients: Gently fold the blanched broccoli and shredded cheddar cheese into the mashed potato mixture, ensuring it is evenly distributed. Taste the mixture and adjust the seasoning with additional salt and pepper if needed.

            Fill the Muffin Tin: Carefully spoon the potato and broccoli mixture into each greased muffin cup. Pack the filling down firmly to ensure it holds its shape. If desired, sprinkle breadcrumbs on top for an added crunchy texture.

              Bake: Place the muffin tin in the preheated oven and bake for 15-20 minutes. The tops should be golden brown and slightly crispy.

                Serve: Remove the muffin tin from the oven and allow the cups to cool for a few minutes. If you like, sprinkle freshly chopped chives or green onions on top for a burst of color and flavor. Serve the potato cups warm and enjoy every bite!

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