Broccoli Cheddar Potato Casserole

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!  🙂

Broccoli Cheddar Potato Casserole

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• Author: Amy @ The Blond Cook
• Prep Time: 10
• Cook Time: 75 minutes
• Total Time: 1 hour 25 minutes
• Yield: 6 servings

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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

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Instructions

1. Preheat your oven to 375 degrees F.  Thoroughly wash and scrub potatoes.  Pierce potatoes with a fork.  Wrap each potato tightly with foil.
2. Place potatoes on a baking sheet and bake for 1 hour, or until tender.
3. 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.
4. Remove potatoes from foil, place in a large bowl and coarsely chop potatoes with a knife (skin included).
5. Add butter, salt and pepper.  Stir with a large spoon until butter is melted.
6. Add sour cream, bacon pieces, chives (or sliced green onion) and cheese.  Stir to combine.
7. Add cooked broccoli florets and gently stir to combine.
8. 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.