My daughter loves potatoes. Mashed, baked, stuffed, of course french fries can’t blame her there, fries are SO good. One of her favorite meals is broccoli and cheddar stuffed baked potatoes. She would eat them all the time if I allowed her to. This casserole is all of her favorite baked potato toppings in one easy to prepare weeknight dish. This is a twice-baked potato in casserole form, not a gratin. The potatoes are cooked fully first, then broken up and folded with broccoli, cheddar, sour cream, and bacon before going back into the oven. The goal is a loose, irregular structure that eats like a loaded baked potato rather than a layered dish.
The second bake is there to heat everything through, melt the cheese, and give it a slight caramelization, not to compact the mixture. Leaving space between ingredients matters here. Pressing it down turns it into something heavier and less distinct, which isn’t the point.
How to Make Loaded Baked Potato Casserole with Broccoli and Cheddar
The oven is heated to 400°F (205°C). The potatoes are scrubbed and baked directly on the oven rack or a baking sheet for 50–60 minutes, until fully tender when pierced with a knife. They are removed from the oven and left to cool until warm but manageable.
The oven temperature is reduced to 350°F (177°C). A casserole dish is buttered.
While the potatoes cook, the broccoli is steamed until just tender. The bacon is cooked until crisp and chopped.
The potatoes are broken into large, irregular chunks using a fork or spoon. Mashing is avoided; uneven pieces are intentional.
Potatoes, broccoli, cheddar, sour cream, and most of the bacon are added to the casserole dish and folded together gently. The mixture should remain loose, with visible separation between ingredients rather than pressed into a solid layer. Salt is adjusted as needed.
The casserole is baked uncovered for 25–30 minutes, until heated through and the cheese has melted.
The remaining bacon and chives or scallions are scattered over the top just before serving.
Loaded Baked Potato Casserole with Broccoli and Cheddar
Total Time: 2 hours 20 minutes
Yield: Serves 4-6 1x
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Description
A family-style baked potato casserole where fully cooked potatoes are broken up and folded with broccoli, cheddar, sour cream, and bacon, then baked just long enough to heat through
Ingredients
Units
- 2 lbs potatoes (I used baby reds, but gold would be delicious as well baked and quartered – seasoned with salt and pepper)
- 2 cups of steamed broccoli florets
- 2 cups of shredded sharp cheddar
- 1 cups of sour cream
- 6 slices of bacon (cooked and crumbled)
- Chives or scallions (to top)
Instructions
The oven is heated to 400°F (205°C). The potatoes are scrubbed and baked directly on the oven rack or a baking sheet for 50–60 minutes, until fully tender when pierced with a knife. They are removed from the oven and left to cool until warm but manageable.
The oven temperature is reduced to 350°F (177°C). A casserole dish is buttered.
While the potatoes cook, the broccoli is steamed until just tender. The bacon is cooked until crisp and chopped.
The potatoes are broken into large, irregular chunks using a fork or spoon. Mashing is avoided; uneven pieces are intentional.
Potatoes, broccoli, cheddar, sour cream, and most of the bacon are added to the casserole dish and folded together gently. The mixture should remain loose, with visible separation between ingredients rather than pressed into a solid layer. Salt is adjusted as needed.
The casserole is baked uncovered for 25–30 minutes, until heated through and the cheese has melted.
The remaining bacon and chives or scallions are scattered over the top just before serving.
Notes
The potatoes must be fully cooked before assembling the casserole; undercooked potatoes are the most common issue with this style of dish.
Avoid slicing the potatoes or packing the mixture tightly into the dish—this is not meant to behave like a gratin.
If the mixture looks dry before baking, add a few tablespoons of milk or cream to loosen it slightly.
The casserole can be assembled up to one day ahead and baked just before serving.
Leftovers will firm up once chilled and should be reheated gently, covered.
- Prep Time: 15 mins
- Cook Time: 125 mins
Category: Side, Main
Method: Oven Baking
Cuisine: American
If you liked this, you are going to love these favorite potato recipes:
Rustic Hungarian Potatoes: Tócsi
Andouille Sausage and Cajun Shrimp Stuffed Potatoes
The Crispiest Smashed Potatoes
Provolone Potatoes au Gratin
Greek Lemon Potatoes: Patates Lemonates
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