When it comes to comfort food, nothing beats a good old baked potato casserole. And let’s face it, adding some broccoli and cheese to it can only make it better. So, without further ado, here’s a recipe for the delicious Broccoli and Cheese Baked Potato Casserole that will make your taste buds sing.
Broccoli and Cheese Baked Potato Casserole
Ingredients:
- 4 large russet potatoes, scrubbed and dried
- 2 tablespoons olive oil
- 1 teaspoon sea salt, divided
- 1/4 teaspoon black pepper
- 2 cups broccoli florets, chopped into bite-sized pieces
- 1 1/2 cups shredded cheddar cheese
- 1/4 cup plain Greek yogurt
- 2 tablespoons unsalted butter
- 1/2 cup milk
Instructions:
- Preheat the oven to 400°F (200°C).
- Pierce the potatoes with a fork several times and rub them with olive oil. Sprinkle with 1/2 teaspoon of sea salt and black pepper. Place the potatoes on a baking sheet and bake for 50 to 60 minutes, or until tender.
- Meanwhile, steam the broccoli until tender, about 5 minutes. Set aside.
- Once the potatoes are cooked, remove them from the oven and let them cool for a few minutes. Cut them in half lengthwise and scoop out the flesh, leaving a 1/4-inch thick shell.
- In a large bowl, combine the potato flesh, Greek yogurt, butter, milk, and remaining 1/2 teaspoon of sea salt. Mash with a potato masher or a fork until smooth and creamy.
- Stir in the steamed broccoli and 1 cup of shredded cheddar cheese.
- Place the potato shells in a baking dish and fill them with the broccoli and cheese mixture. Top with the remaining 1/2 cup of shredded cheddar cheese.
- Bake for 15 to 20 minutes, or until the cheese is melted and bubbly.
Garlic Broccoli and Cheese Baked Potatoes
Ingredients:
- 4 large russet potatoes, scrubbed and dried
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt, divided
- 1/4 teaspoon black pepper
- 2 cups broccoli florets, chopped into bite-sized pieces
- 1 1/2 cups shredded cheddar cheese
- 1/4 cup plain Greek yogurt
- 2 tablespoons unsalted butter
- 1/2 cup milk
Instructions:
- Preheat the oven to 400°F (200°C).
- Pierce the potatoes with a fork several times and rub them with olive oil. Sprinkle with garlic powder, 1/4 teaspoon of sea salt, and black pepper. Place the potatoes on a baking sheet and bake for 50 to 60 minutes, or until tender.
- Meanwhile, steam the broccoli until tender, about 5 minutes. Set aside.
- Once the potatoes are cooked, remove them from the oven and let them cool for a few minutes. Cut them in half lengthwise and scoop out the flesh, leaving a 1/4-inch thick shell.
- In a large bowl, combine the potato flesh, Greek yogurt, butter, milk, and remaining 1/4 teaspoon of sea salt. Mash with a potato masher or a fork until smooth and creamy.
- Stir in the steamed broccoli and 1 cup of shredded cheddar cheese.
- Place the potato shells in a baking dish and fill them with the broccoli and cheese mixture. Top with the remaining 1/2 cup of shredded cheddar cheese.
- Bake for 15 to 20 minutes, or until the cheese is melted and bubbly.
Both of these recipes are perfect for a cozy dinner at home or a family gathering. The combination of fluffy potatoes, tender broccoli, and melted cheddar cheese is simply irresistible. And the best part is that they’re so easy to make. So, what are you waiting for? Grab some potatoes and start cooking!
