Today I’m sharing one of my new favorite ways to eat baked potatoes with this easy, hearty and filling Broccoli Cheddar Potato Casserole!
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So I was in a little dilemma this weekend. I had these two beautiful heads of broccoli I needed to cut from the garden, and wasn’t exactly sure what I was gonna do with them.
Then I stumbled across a recipe for twice-baked broccoli cheddar baked potatoes on Pinterest and thought… “I can integrate this into my baked potato casserole recipe!”
This is seriously just like a broccoli cheddar twice-baked potato… but in an easy casserole form the whole family will enjoy without having to prepare each baked potato individually. The leftovers are even better the next day. A win-win situation here! 🙂
You can also prepare this ahead of time in the casserole dish and bake the next day. I included bacon pieces in this recipe, because what’s a baked potato without BACON?! But if you want to make this a vegetarian side dish, just omit the bacon.
This is a good way to sneak in veggies for picky eaters, and would be a perfect addition to your Thanksgiving menu for the potato lovers in your family. Enjoy! 🙂
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Broccoli Cheddar Potato Casserole
- Total Time: 1 hour 25 minutes
- Yield: 6 servings
Ingredients
- 3 large baking potatoes
- 3 cups chopped fresh broccoli florets (about 2 heads)
- 2 tablespoons butter
- Salt and pepper, to taste
- 1 ⅔ cups sour cream (more or less, depending upon desired consistency)
- 1 (2.8-ounce) package bacon recipe pieces
- 2 tablespoons chopped fresh chives OR 1 green onion, sliced
- 2 cups shredded sharp cheddar cheese
Instructions
- Preheat your oven to 375 degrees F. Thoroughly wash and scrub potatoes. Pierce potatoes with a fork. Wrap each potato tightly with foil.
- Place potatoes on a baking sheet and bake for 1 hour, or until tender.
- About 10 minutes before potatoes are done, fill a medium saucepan about ¾ full of water and bring to a boil over medium high heat. Add broccoli and gently boil for 5 minutes. Drain broccoli in a colander.
- Remove potatoes from foil, place in a large bowl and coarsely chop potatoes with a knife (skin included).
- Add butter, salt and pepper. Stir with a large spoon until butter is melted.
- Add sour cream, bacon pieces, chives (or sliced green onion) and cheese. Stir to combine.
- Add cooked broccoli florets and gently stir to combine.
- Spoon into a casserole dish that has been sprayed with cooking spray. Cover and bake for 15 minutes, or until completely heated and cheese is melted.
- Prep Time: 10
- Cook Time: 75 minutes
Jeani says
This potato casserole tastes just like a twice baked potato without all of the same work. A friend told me to bring cheesy potatoes to go with her main dish and I decided to follow this recipe. Everyone raved about the potatoes! The only thing I did differently was I cut up the broccoli into half a bite sized pieces and bowled them for 90 seconds.
Amy says
Thank you Jeani, I’m so glad to hear everyone enjoyed the casserole!
Katrina says
This is so delicious so easy to make your family will be asking for it every meal we love it
★★★★★
Amy says
Thank you so much, Katrina! So glad to hear everyone loves it! 🙂
Kit says
Very easy and tasty casserole. I used Yukon gold potatoes, baked gives the best flavour and fresh steamed broccoli chopped up, sour cream and cheddar cheese. For vegetarian option instead of bacon I used chopped sundried tomatoes (in seasoned oil) they add that extra flavour and you won’t miss the bacon. Delish!
★★★★★
Amy says
That sounds delicious, Kit – thank you for sharing! So glad you enjoyed the casserole!
oc says
Thank you so much for sharing this recipe! Unfortunately, had to forgo the bacon because had vegetarian guests, but will definitely try it next time. I steamed the potatoes and the broccoli (separately), instead of baking/ cooking. Used Gruyere instead of cheddar, and added a little mustard powder to the sour cream.
Not a speck was left….
★★★★★
Cynthia says
Delicious! I made a few changes: Since it’s summer here in Arizona I didn’t want the oven on for an hour to bake the potatoes, so I peeled them and gave them a large dice. They boiled in salted water, and were done in less than 10 minutes. I removed them with a slotted spoon, then cooked the broccoli in the same water. Since I’m vegetarian I omitted the bacon, and I used sharp white cheddar that I had on hand. Other than that, I followed the recipe and will definitely be making this again! (I’m not a mom, but I bet this would be a good recipe to trick the kids into eating their vegetables, especially if you replaced the broccoli with cauliflower.)
★★★★★
Ddbell says
Delicious! I added some steamed cauliflower to the broccoli and a half finely chopped onion and microwaved four slices of bacon until crispy and sprinkled those bits in but otherwise followed the recipe exactly. I made in the morning and refrigerated it until dinner time, then heated for 30 minutes. Everyone loved it. Will definitely make again. Thank you for the recipe.
★★★★★
MD says
I may have missed it, but did you thaw the broccoli first?
Amy @ The Blond Cook says
Hi, this recipe is best using fresh broccoli as listed in the ingredients. Hope you enjoy it! 🙂
Christy says
I made this exactly as described using thawed frozen brocolli and it was great! Brocolli was still al dente, if you like your brocolli softer than that then cook for a few more mins. It could be my oven but the casserole wasn’t quite as hot as I expected right out of the oven, so next time to get it piping hot I will prob go 20-30 mins bake time. Otherwise this was delicious and I would recommend it if you have “loaded potato” craving!
★★★★★
Lesley says
That looks so colorful and delicious! Cannot wait to make it for my family. I plan to add leftover ham from Easter to it!
Amy @ The Blond Cook says
Thanks, Lesley! Adding leftover ham sounds like a great idea and I hope you enjoy it! 🙂
Caitlin says
Could this recipe be used with a slow cooker? If so, how long/what temperature would you recommend cooking it on?
Amy @ The Blond Cook says
Hi Caitlin, I’ve not tested this recipe in a slow cooker so I can’t say with certainty. Sorry I can’t be of more help!
Randi Tafoya says
Excellent! Taste so yummy! I wonder if you could substitute chicken for potatoes for a lighter meal?
★★★★★
Genelll small -aqui says
Great recipe
★★★★★
Amy @ The Blond Cook says
Thanks so much, so happy to hear you enjoyed it! 🙂
Lulu says
Instead of sour cream i used whipped cream cheese. Sliced ham instead of bacon. Basically using what i had. Very rich tasting with cream cheese. And also broil at the end to make to top crispy.
Amy @ The Blond Cook says
Hi Lulu, that sounds delicious! 🙂
Mary M says
I made this using shrimp, and instead of cheddar which I was out of, I used Gruyere and smoked gouda cheese…it was amazing! Thanks for letting me modify an already delicious dish!
★★★★★
Amy @ The Blond Cook says
Wow that sounds delicious, Mary! Thank you for sharing! 🙂
Jo says
Made according to Lulu with cream cheese. Simply devine!
★★★★★
Mona says
I made this dish last week and LOVED it!
Thank you for sharing!,
Mona.
Amy @ The Blond Cook says
Hey Mona, so glad you enjoyed it… I can eat this as my entire meal. 🙂 Hope you have a wonderful day!