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
- Prep Time: 10
- Cook Time: 75 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
Ingredients
- 3 large baking potatoes
- 3 cups chopped fresh broccoli florets (about 2 heads)
- 2 tablespoons butter
- Salt and pepper, to taste
- 1 2/3 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 3/4 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.
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!