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: 45 minutes
- Yield: Serves 4
- Diet: Omnivore
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
- 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
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
Greek Lemon Potatoes: Patates Lemonates
Frequently Asked Questions
How do I prevent the casserole from becoming too dense when combining the ingredients?
To maintain a loose structure, avoid pressing the potato mixture down in the casserole dish; instead, gently fold the ingredients together for a light and irregular texture.
Can I use frozen broccoli instead of fresh for this recipe?
Yes, you can use frozen broccoli; just make sure to thaw and drain it well before adding it to the casserole to avoid excess moisture.
Is it necessary to pre-cook the potatoes before combining them with the other ingredients?
Yes, the potatoes should be fully baked until tender before breaking them into chunks, as this step is crucial for achieving the desired texture in the casserole.
Love this one. Heavy rotation in our family!
That’s awesome!
Just writing to say that I made this tonight and it was a huge hit with my whole family. Thank you for a lovely recipe.
Ummm yes please!!
Great!
You said it!
This one is a keeper, so delicious and very very easy to make. It pretty much takes care of itself.
I have made this probably 10 times since I saw this recipe the first time it was published. It is incredible!
Thank you!