What is more comforting than mashed potatoes? How about Baked Mashed Potatoes loaded with cheese, broccoli, baked into delicious mashed potato bites that have kids happily eating their vegetables for dinner!
Recipe and photography courtesy of Jodie of Create Kids Club.
Baked Cheesy Mashed Potato Bites
Print Recipe
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 Servings 6 |
 Prep Time 15minutes |
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 Cook Time 20minutes |
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Servings 6 |
Prep Time 15minutes |
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Cook Time 20minutes |
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What is more comforting than mashed potatoes? How about Baked Mashed Potatoes loaded with cheese, broccoli, baked into delicious mashed potato bites that have kids happily eating their vegetables for dinner!
Recipe and photography courtesy of Jodie of Create Kids Club.
Roast russet potatoes, [skin on!], with a bit of olive oil and rosemary for a delicious side dish that is filled with more potassium than a banana.
Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com
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Roast russet potatoes, [skin on!], with a bit of olive oil and rosemary for a delicious side dish that is filled with more potassium than a banana.
Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com |
Ingredients
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2 medium Schmieding russet potatoes, peeled, cubed
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3 large eggs
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1/2 cup shredded sharp Cheddar cheese
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1/2 cup chopped broccoli, steamed
 Directions |
Add potatoes to medium pot. Add enough cold water to cover potatoes. Bring to a boil over high heat, reduce heat to medium and simmer 10 minutes, or until potatoes are tender.
Preheat oven to 400°F. Spray muffin tin with non-stick cooking spray. Set aside.
Combine potatoes, eggs and cheese in medium bowl. Mash until smooth. Gently stir in broccoli. Season with salt and pepper, to taste.
Divide into 6 muffin tins for large bites, or 12 for smaller potato bites. Use mini muffin tin if desired.
Bake 20 minutes. Serve immediately or freeze for later.
Nutritional Value
Calories: 123
Fat: 5g
Cholesterol: 101mg
Carbohydrates: 14g
Sodium: 94mg
Fiber: 2g
Protein: 7g
Sugar: 1g
Calcium: 8% DV
Iron: 6% DV
Widget not in any sidebars
|
|
|
Servings 6 |
Prep Time 15minutes |
|
|
|
|
Cook Time 20minutes |
|
|
|
|
|
Servings 6 |
Prep Time 15minutes |
|
|
|
|
|
Cook Time 20minutes |
|
|
|
|
|
What is more comforting than mashed potatoes? How about Baked Mashed Potatoes loaded with cheese, broccoli, baked into delicious mashed potato bites that have kids happily eating their vegetables for dinner!
Recipe and photography courtesy of Jodie of Create Kids Club.
Roast russet potatoes, [skin on!], with a bit of olive oil and rosemary for a delicious side dish that is filled with more potassium than a banana.
Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com
|
|
Roast russet potatoes, [skin on!], with a bit of olive oil and rosemary for a delicious side dish that is filled with more potassium than a banana.
Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com |
Ingredients
-
2 medium Schmieding russet potatoes, peeled, cubed
-
3 large eggs
-
1/2 cup shredded sharp Cheddar cheese
-
1/2 cup chopped broccoli, steamed
|
Directions |
Add potatoes to medium pot. Add enough cold water to cover potatoes. Bring to a boil over high heat, reduce heat to medium and simmer 10 minutes, or until potatoes are tender.
Preheat oven to 400°F. Spray muffin tin with non-stick cooking spray. Set aside.
Combine potatoes, eggs and cheese in medium bowl. Mash until smooth. Gently stir in broccoli. Season with salt and pepper, to taste.
Divide into 6 muffin tins for large bites, or 12 for smaller potato bites. Use mini muffin tin if desired.
Bake 20 minutes. Serve immediately or freeze for later.
Nutritional Value
Calories: 123
Fat: 5g
Cholesterol: 101mg
Carbohydrates: 14g
Sodium: 94mg
Fiber: 2g
Protein: 7g
Sugar: 1g
Calcium: 8% DV
Iron: 6% DV
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