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When forming your poppers, size matters. Aim for a uniform size of about one inch in diameter. This will ensure that they cook evenly, providing a consistent texture and flavor across each bite. If you make them too large, the centers may remain undercooked while the outside becomes too crispy. Conversely, making them too small may lead to a dry texture.

Mini Cheesy Broccoli Potato Poppers

Discover the perfect bite-sized treat with Mini Cheesy Broccoli Potato Poppers! These irresistible appetizers feature a crispy exterior and a creamy, cheesy filling that balances broccoli's freshness with hearty potatoes. Ideal for parties, family meals, or a quick snack, they provide a guilt-free indulgence packed with nutrition. Easy to make and versatile, these poppers are sure to be a hit with everyone. Elevate your gatherings with this delicious recipe!
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Ingredients
  

2 cups broccoli florets, steamed and finely chopped

2 medium-sized russet potatoes, peeled and cut into cubes

1 cup shredded sharp cheddar cheese

1/2 cup cream cheese, softened to room temperature

1/4 cup grated Parmesan cheese

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup panko breadcrumbs (for extra crunch)

1 tablespoon olive oil

Optional: 1/4 teaspoon red pepper flakes for a spicy kick

Cooking spray or extra olive oil for greasing the baking sheet

Instructions
 

Prepare the Potatoes: In a large pot, bring water to a rolling boil. Carefully add the cubed potatoes and cook for about 10-12 minutes, or until they are fork-tender. Drain the potatoes and allow them to cool slightly in a colander.

    Mash the Potatoes: In a large mixing bowl, use a potato masher or fork to mash the cooked potatoes until they reach a smooth consistency. Let the mashed potatoes cool for a few minutes before gently folding in the steamed and chopped broccoli.

      Combine Ingredients: Add the shredded cheddar cheese, softened cream cheese, grated Parmesan cheese, garlic powder, onion powder, salt, black pepper, and optional red pepper flakes (for heat) to the potato and broccoli mixture. Stir well until all ingredients are evenly mixed and the cheeses are thoroughly incorporated.

        Form the Poppers: Preheat your oven to 400°F (200°C). Taking a tablespoon-sized amount of the mixture, shape it into small balls or patties using your hands. Repeat the process until all of the mixture has been formed into poppers.

          Coat with Breadcrumbs: Pour the panko breadcrumbs into a shallow dish. Roll each popper in the breadcrumbs, ensuring each one is fully coated. Place the coated poppers on a baking sheet lined with parchment paper to prevent sticking.

            Drizzle with Oil: Lightly spray the poppers with cooking spray or drizzle a small amount of olive oil over them. This will help them achieve a crispy texture while baking.

              Bake: Place the baking sheet in the preheated oven and bake for about 20-25 minutes, or until the poppers are golden brown and crispy on the outside.

                Serve: Once baked, let the poppers cool for a few minutes. Serve them warm alongside your favorite dipping sauces, such as ranch dressing or marinara sauce, for a delightful appetizer experience.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6 appetizer portions

                    - Presentation Tips: Serve the poppers on a vibrant platter and garnish with fresh herbs like parsley or basil for a pop of color.