Step 1

Bring a pot of water filled 1/3 way high, to a boil.

Step 2

Lightly oil a 12 slot muffin tray. Preheat your oven to 400℉.

Step 3

Scrub and clean your potatoes. If they are too large to fit in the muffin slot, cut them in half. Add them to the boiling pot of water and add 1 tsp salt. Bring back to a boil and allow to cook for 7 minutes or until JUST fork tender. Drain them and transfer them to your muffin tray. Use the back of a shot glass to smash them in each slot. Form a nice indent so that you can season with salt and onion powder, then add in the mozzarella cube, then the broccoli and then top with shredded cheddar. Bake for 15-20 minutes.

Step 4

Whisk together all ingredients and taste the dip. Adjust anything if needed. Refrigerate for at least 30 minutes prior to serving!