Description
Crispy potatoes, cheesy goodness, and smoky bacon—all baked to perfection in one pan. A hearty and flavorful dish thats perfect for a weeknight meal.
Ingredients
Units
Scale
- 2 lbs (907 g) russet potatoes
- 2 cups (473 ml) steamed broccoli florets
- 2 cups (473 ml) shredded sharp cheddar cheese
- 1 cup (237 ml) sour cream
- 6 slices bacon, cooked and chopped
- 1 tablespoon butter, for the casserole dish
- Salt, to taste
- Chives or scallions, for serving
Instructions
- Preheat oven to 400°F (205°C). Scrub the potatoes and bake directly on the oven rack or a baking sheet for 50–60 minutes, until completely tender when pierced with a knife.
- Remove potatoes from the oven and let cool until warm but easy to handle. Reduce oven temperature to 350°F (177°C). Butter a casserole dish.
- While the potatoes bake, steam the broccoli until just tender. Cook the bacon until crisp and chop.
- Break the baked potatoes into large chunks using a fork or spoon. Do not mash; uneven pieces are intentional.
- Add potatoes, broccoli, cheese, sour cream, and most of the bacon to the casserole dish. Fold gently to combine, leaving space between ingredients rather than pressing into a compact layer.
- Bake uncovered in the preheated oven for 25–30 minutes, until heated through and the cheese has melted.
- Top with remaining bacon and chives or scallions before serving.
Notes
- For crispier bacon, cook it separately until very crisp before adding it to the casserole.
- To make this a complete meal, add cooked chicken or ground beef to the casserole.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 large potato
- Calories: 400
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 5
- Protein: 15
- Cholesterol: 50