- Red potatoes, chopped (enough to fill a 10‑inch baking dish once mashed; about 2–2 1/2 lbs)
- Butter (for mashing; 3–4 tablespoons)
- Sour cream (about 1/2–3/4 cup)
- Kosher salt, to taste
- Black pepper, to taste
- Garlic powder, to taste (about 1/2–1 teaspoon)
- Paprika, to taste (about 1/2 teaspoon; smoked if you like)
- Broccoli florets, steamed or roasted until crisp‑tender
- Cooked chicken, shredded or chopped (rotisserie works great)
- Bacon, cooked and crumbled
- Shredded cheese (cheddar or a blend), divided (about 2–3 cups total)
The red potatoes provide a creamy but slightly chunky base, especially with the skins left on for texture. Butter, sour cream, and cheese mimic loaded baked potato toppings, while garlic powder and paprika build savory depth. Chicken and bacon make the casserole substantial enough for a full meal, and broccoli keeps it balanced with some green and a bit of crunch.
Step‑by‑Step Instructions
Prep and Cook the Base Ingredients
- Preheat your oven to 350°F (175°C). Grease a 10‑inch baking dish (or similar‑sized casserole) with butter or cooking spray.
- Add the chopped red potatoes to a large pot of salted water. Bring to a boil and cook until the potatoes are fork‑tender, about 10–15 minutes, then drain and return them to the warm pot.
- While the potatoes cook, steam or roast the broccoli florets just until they’re bright green and crisp‑tender; they will cook a bit more in the oven, so avoid overdoing it.
- Cook the bacon in a skillet until crisp, then drain on paper towels and crumble or chop into small pieces. Warm your shredded or chopped chicken if it’s cold from the fridge so the casserole heats evenly.
Make the Loaded Potato Base
- To the hot potatoes in the pot, add butter and sour cream. Mash until creamy but still slightly rustic, adjusting the texture with a bit more sour cream or a splash of milk if needed.
- Season the mashed potatoes generously with kosher salt, black pepper, garlic powder, and paprika. Taste and adjust until the base is well seasoned—you want it to taste good before adding anything else.
Fold in the Mix‑Ins
- Gently stir in the crisp‑tender broccoli, warm cooked chicken, crumbled bacon, and about half of the shredded cheese. Fold everything together until the ingredients are evenly distributed through the potato mixture.
- Transfer the mixture to the prepared baking dish, smoothing the top into an even layer.
- Sprinkle the remaining cheese evenly over the top to create a melted, bubbly crust.
Bake and Serve
- Bake the casserole for 20–25 minutes, or until it is hot all the way through and the cheese on top is melted, bubbly, and lightly golden around the edges.
- Remove from the oven and let it cool for a few minutes so it sets slightly; this makes it easier to scoop neat portions.
- Serve warm, optionally topped with extra bacon, sliced green onions, or a dollop of sour cream for full “loaded baked potato” vibes.
Continue to the next page to reveal more tips and tricks