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Filling the muffin tin is a crucial step in creating perfectly shaped Broccoli Cheddar Bliss Bites. To achieve the right size and shape, you need to ensure that each muffin cup is filled evenly to promote uniform baking. Here are some techniques to consider:

Mini Broccoli Cheddar Potato Cups

Discover the irresistible Broccoli Cheddar Bliss Bites, a tasty and nutritious snack that everyone will love! These bite-sized morsels combine healthy ingredients like broccoli, potatoes, and creamy cheddar cheese for a perfect flavor profile. Easy to prepare, they make for great party appetizers, school snacks, or quick meals. Enjoy their delightful crunch and cheesy goodness while boosting your vegetable intake—perfect for kids and adults alike!
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Ingredients
  

2 large russet potatoes

1 cup fresh broccoli florets, chopped into small pieces

1 ½ cups sharp cheddar cheese, shredded

¼ cup cream cheese, softened to room temperature

2 large eggs, lightly beaten

½ teaspoon garlic powder

½ teaspoon onion powder

Salt and pepper to taste

½ cup breadcrumbs (preferably panko for maximum crunch)

Olive oil (for greasing and drizzling)

Fresh parsley, chopped (for optional garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Lightly grease a mini muffin tin with olive oil and set it aside for later use.

    Cook the Potatoes: Rinse the russet potatoes thoroughly and pierce each one multiple times with a fork to allow steam to escape during cooking. Place the potatoes in the microwave and cook on high for 5-7 minutes, or until they are tender when pierced with a fork. Once cooked, let them cool for a few minutes, then peel and mash them in a large mixing bowl until smooth.

      Prepare the Broccoli: While the potatoes are cooling, bring a small pot of water to a boil. Steam the broccoli florets for about 3-4 minutes, until they are tender yet still vibrant green. Remove from heat, drain, and chop the broccoli finely before setting it aside.

        Mix the Ingredients: To the bowl of mashed potatoes, add the finely chopped broccoli, shredded sharp cheddar cheese, softened cream cheese, beaten eggs, garlic powder, onion powder, and season with salt and pepper to taste. Mix all the ingredients thoroughly until well combined and creamy.

          Fill the Muffin Tin: Using a spoon, carefully fill each greased cup of the mini muffin tin with the potato and broccoli mixture, pressing down gently with the back of the spoon to pack it in tightly. Fill each cup nearly to the top.

            Add Topping: Evenly sprinkle the breadcrumbs over the top of each potato cup, creating a crispy crust as they bake. Drizzle a small amount of olive oil over the breadcrumbs to enhance their crunchiness during baking.

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

                Cool and Serve: Once baked, remove the muffin tin from the oven and allow it to cool for about 5 minutes. Carefully use a fork or small spatula to lift the mini broccoli cheddar potato cups out of the tin. Garnish with freshly chopped parsley if desired, and serve warm for the best flavor.

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