Loaded Potato Broccoli Bake
Dive into comfort food heaven with this Loaded Potato Broccoli Bake, a hearty and satisfying casserole that’s perfect for family dinners or gatherings. This recipe combines tender roasted russet potatoes and vibrant steamed broccoli, layered with a creamy, cheesy mixture of sour cream, milk, and sharp cheddar, then topped with crispy bacon crumbles and buttery panko breadcrumbs for an irresistible crunch. The dish bakes to golden perfection, delivering a medley of textures and savory flavors in every bite. Ready in just an hour, this easy-to-make casserole is ideal for feeding a crowd and can be served as a main dish or a side. Garnished with fresh green onions for a pop of freshness, this bake is sure to be a hit at your next meal. Keywords: potato broccoli bake, loaded casserole, cheesy broccoli bake, comfort food casserole, easy family dinner recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 5 medium-sized russet potatoes
- 3 cups broccoli florets
- 3 tablespoons olive oil
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 cups cheddar cheese, shredded
- 0.5 cup sour cream
- 0.25 cup milk
- 0.5 cup bacon, cooked and crumbled
- 0.25 cup green onions, chopped
- 0.5 cup panko breadcrumbs
- 2 tablespoons butter, melted
Instructions
Preheat the oven to 400°F (200°C). Grease a 9x13-inch baking dish and set aside.
Wash and peel the potatoes, then chop them into 1-inch cubes.
In a large bowl, toss the potato cubes with 2 tablespoons of olive oil, 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 0.5 teaspoon of garlic powder.
Spread the potatoes evenly on a baking sheet lined with parchment paper, and roast in the oven for 20 minutes.
While the potatoes are roasting, steam the broccoli florets in a steamer or microwave until tender but still bright green, about 3 to 5 minutes.
In a mixing bowl, whisk together the sour cream, milk, 1.5 cups of shredded cheddar cheese, and the remaining garlic powder, salt, and black pepper.
Remove the roasted potatoes from the oven and transfer them to the prepared baking dish. Add the steamed broccoli on top.
Pour the cheese mixture over the potatoes and broccoli, spreading it evenly.
Sprinkle the remaining 0.5 cup of cheddar cheese and the crumbled bacon over the top.
In a small bowl, mix the panko breadcrumbs with the melted butter until they are evenly coated. Sprinkle the breadcrumb mixture over the top of the casserole.
Bake in the oven for 20 minutes, or until the cheese is melted and bubbling and the breadcrumbs are golden brown.
Remove the casserole from the oven, let it cool for 5 minutes, and garnish with chopped green onions before serving.
Nutrition Facts
Calories |
3432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.6 g | 275% | |
| Saturated Fat | 102.2 g | 511% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 502 mg | 168% | |
| Sodium | 7608 mg | 331% | |
| Total Carbohydrate | 249.6 g | 91% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 26.7 g | ||
| Protein | 148.1 g | 296% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 2161 mg | 166% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 6058 mg | 129% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
