What if you could have everything you LOVE stuffed into a baked potato packed into a casserole instead? Baked Potato Casserole saves your countertop from ingredients strewn everywhere for that baked potato bar! The pure comfort food at Loaves and Dishes is what Baked Potato Casserole is all about.
***THE PRINTABLE RECIPE CARD FOR THIS RECIPE APPEARS AT THE VERY BOTTOM OF THIS PAGE***
What if you served baked potato casserole and watched your son eat three gigantic helpings for dinner and then another for dessert? What if your picky daughter ate some and said, “Mom! This is great!”
What if the kids who weren’t even your own children loved it?! It can happen. It’s what happened when I served this last week! They begged for more!
Almost like the last time I made COWBOY BAKED BEANS, but since we all had to ride in the car together, I asked them to take it easy!
WHAT IS A BAKED POTATO CASSEROLE?
Baked potato casserole includes everything you love to eat in a stuffed baked potato PLUS you get to sneak in some veggies! We won’t ever tell! It doesn’t quite have as much cheese as this SHARP CHEESE DIP, but it’s close!
HOW DO YOU FIX A BAKED POTATO CASSEROLE?
So simple, even more uncomplicated than making a loaded baked potato bar because everything is in the casserole dish ahead of time. No mess on the counter as everyone tries to fill their potato!
See how that works? It’s all in the casserole dish together.
Just do this….
- Bake the potatoes (or use leftover ones)
- Parboil the broccoli (boil it lightly on the stove – it turns a lovely green color)
- Prepare your baking dish
- Chop up the potatoes and spread them in the pan
- Sprinkle with salt
- Dot butter around
- Sprinkle with shredded cheese
- Spread the broccoli around
- Sprinkle with bacon bits
- Shredded cheese again – of course
- Top with grated parmesan and more bacon bits if you like (you can’t have too much of either of those!).
KITCHEN TOOLS I USED FOR THIS RECIPE…
(You can click these affiliate links to go straight through to Amazon if you want to check it out)
There aren’t any special tools you need for this recipe, but a good J.A. Henckels International CLASSIC 8″ Chef’s Knife is always a blessing, I use this one and love it.
A good Cuisinart CTG-00-BG Boxed Grater is also a blessing. You want a sharp one – a dull one is a lot of arm work. You can check mine out here. I always recommend grating your own cheese if you have time – its like a mini work out!
PHOTO INSTRUCTIONS FOR BAKED POTATO CASSEROLE
TIPS AND TRICKS FOR BAKED POTATO CASSEROLE
- This recipe is very forgiving and you can adjust it for as few or as many as you need! Just use less amounts (or more) and smaller or bigger baking dishes!
- Always estimate the amount of potatoes you need by the number of people. Lay them out on the counter and say to yourself, “One person could eat this much, two people this much”, etc until you have the right amount of the number of people you will feed – and then add one or two more.
- Use a really flavorful cheese because something sharp will give your casserole the most flavor. I usually recommend Cabots for sharp cheese.
- Shortcuts: You can use frozen broccoli florets that are thawed. You can use pre grated cheese. You can use bacon bits that are found in the salad dressing area of your grocery – just make sure they are REAL bacon and not the bac-o-bits which don’t actually have any bacon in them at all.
- This is a wonderful holiday recipe because you can bake it, take it out of the oven and set it aside and then rewarm again just before serving.
- This is excellent reheated on day two as a left over!
- When you are baking potatoes for anything, always bake a few extra! They make excellent breakfast hashbrowns and you can use those leftovers here!
IF YOU ENJOYED THIS BAKED POTATO CASSEROLE, YOU MIGHT ALSO ENJOY…
THE RECIPE FOR BAKED POTATO CASSEROLE
A SIMPLE DELICIOUS CASSEROLE THAT YOUR FAMILY WILL GOBBLE UP!
- 5 Baked Russet Potatoes
- Salt and pepper to taste
- 3 Tbs unsalted butter - cut into slices.
- 2 Cups Grated Cheddar cheese - divided
- 1 ½ cups Broccoli florets blanched till slightly soft
- 4 slices bacon - cooked till crunchy and cut into small bits - divided.
- 1 Cup Sour Cream
- 1 Can of Condensed Cream of Celery Soup
- ½ Cup whole milk
- ½ cup parmesan cheese
- Preheat the oven to 350.
- Prepare a 9x13 baking dish with baking spray or coat with butter.
- Cut the baked potatoes up into bite sized pieces and place in the prepared baking dish.
- Sprinkle salt and pepper over the potatoes
- Dot the butter around the top of the casserole.
- Sprinkle half of the grated cheddar cheese over the potatoes
- Spread the broccoli florets evenly around the dish.
- Sprinkle the bacon bits over the top of the broccoli
- In a medium bowl mix the sour cream, soup and milk together and then spread this mixture over the top of the already assembled casserole.
- Sprinkle with the remainder of the cheddar cheese
- Sprinkle with parmesan cheese.
- Top with remaining bacon pieces.
- Bake uncovered in preheated oven until bubbly and the corners are golden and crunchy
Just a simple family style casserole.
A VERSE TO SHARE
Do you worry about things you shouldn’t? Do you let the negative opinions of others cloud how you feel about things? Boy I sure do! Although less than I used to.
Sometimes someone will leave a negative comment here or someone will say something truly unkind to me and I inevitably end up repeating it to myself.
That, my friend, is the devil getting in your head. You MUST push him out. God doesn’t speak to his children that way and you shouldn’t either.
I’ll just let Psalms speak for themselves.
Peace be with you my friend…
Psalm 37: 1-2
Do not fret because of those who are evil
or be envious of those who do wrong;
for like the grass they will soon wither,
like green plants they will soon die away