Potato Broccoli Bacon Casserole
A loaded potato, broccoli, cheddar, and plant-based bacon casserole.
Ingredients
Casserole
- 3–4 large baking potatoes
- 5 cups fresh broccoli florets, chopped
- 2 tbsp butter
- Salt and black pepper, to taste
- 1⅔ cups sour cream
- 1 package Morning Star bacon, cooked and chopped
- 1 bunch green onion, sliced
- 2 cups sharp cheddar cheese, freshly shredded
Instructions
Bake potatoes
Preheat oven to 375°F. Wash and scrub potatoes, pierce each potato several times with a fork, wrap tightly in foil, and bake on a sheet pan for about 1 hour, until tender.
Cook broccoli
About 10 minutes before potatoes are done, bring a medium saucepan about three-quarters full of water to a boil. Add broccoli, gently boil 5 minutes, and drain well in a colander.
Build casserole
Remove potatoes from foil and place in a large bowl. Coarsely chop potatoes with skins on. Add butter, salt, and pepper and stir until butter melts.
Stir in fillings
Stir in sour cream, bacon pieces, chives or green onion, cooked broccoli florets, and shredded cheddar cheese.
Bake
Spoon mixture into a greased casserole dish, cover with foil, and bake 15 minutes, until heated through and cheese is fully melted.
Notes
- Sharp cheddar gives the best savory punch.
- Add extra sour cream or a splash of milk if you want it creamier.
- Reheats well for holidays and leftovers.