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Loaded Baked Potato Casserole

Loaded Baked Potato Casserole - recipe card
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This Pioneer Woman-style baked potato casserole is pure comfort food: creamy mashed potatoes whipped with sour cream and cheddar, studded with crisp broccoli, and topped with a golden, buttery breadcrumb crust. Each scoop delivers the familiar flavors of a fully loaded baked potato without the bacon, making it a rich, satisfying, and family-friendly main or side.

Ingredients

Scale
  • 2 lb (about 4 large) russet potatoes, scrubbed and pierced with a fork
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter, melted, plus 2 tbsp room temperature for the topping
  • 1/2 cup sour cream
  • 1/2 cup whole milk
  • 1 tsp kosher salt, plus more for the potato water
  • 1/2 tsp freshly ground black pepper, divided
  • 1/2 cup (about 2 oz) green onion, thinly sliced, white and green parts separated
  • 1 cup (8 oz) sharp cheddar cheese, shredded, divided
  • 2 cups broccoli florets, finely chopped
  • 1/2 cup all-purpose flour
  • 1/4 cup (1/2 stick) salted butter, melted (for the topping)
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika

Instructions

  1. Preheat the oven to 400°F (200°C). Rub the potatoes with the olive oil and place them directly on the middle oven rack. Bake for 50–60 minutes until a knife slides easily through the thickest part. Remove and let cool for 10 minutes. Keep the oven on for the final bake.
  2. Peel the potatoes while still warm and place the flesh in a large mixing bowl. Discard the skins. The warmth will help the potatoes absorb the dairy and seasonings more evenly.
  3. Add the melted 2 tbsp butter, sour cream, and milk to the potatoes. Mash with a potato masher until smooth but still slightly chunky — do not overwork or they become gummy. Season with the kosher salt and 1/4 tsp of the black pepper.
  4. Fold in 3/4 cup of the shredded cheddar, the white parts of the green onion, and the chopped broccoli. Reserve the remaining 1/4 cup cheddar for the top. Mix until evenly distributed.
  5. Spoon the potato mixture into a 2-quart (8×8-inch or similar) baking dish. Smooth the top with a spatula.
  6. In a small bowl, combine the flour, remaining 1/4 tsp black pepper, garlic powder, and paprika. Pour in the melted salted butter and stir with a fork until the mixture forms a crumbly, pea-sized topping.
  7. Sprinkle the reserved 1/4 cup cheddar evenly over the potato layer, then scatter the butter-flour crumble over the cheese.
  8. Place the dish on a rimmed baking sheet to catch any drips. Bake at 400°F (200°C) for 20–25 minutes, until the topping is golden brown and the edges are bubbly. For a deeper color, broil for the last 1–2 minutes, watching closely.
  9. Remove from the oven and let rest for 5 minutes. Garnish with the remaining green onion tops and serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, wrap the unbaked casserole tightly in plastic wrap and foil for up to 3 months; thaw overnight in the fridge before baking. Reheat individual portions in the microwave for 1–2 minutes, or for a crispy topping, reheat in a 350°F (175°C) oven for 10–15 minutes. Omit the broccoli for a classic potato-only version, or swap in steamed cauliflower for a lower-carb twist.

Nutrition

Keywords: baked potato casserole, pioneer woman, loaded potato, cheesy potato bake, cheddar broccoli potato, comfort food, weeknight dinner, vegetarian casserole, potato main dish, no bacon

Find it online: https://inspiredbypioneerwoman.com/loaded-baked-potato-casserole/