Twice-baked potato and broccoli casserole with onions
Indulge in the ultimate comfort food with this Twice-Baked Potato and Broccoli Casserole with Onions. Perfectly baked potatoes are mixed with sour cream, milk, and spices, then combined with vibrant broccoli, savory onions, and a luscious blend of cheddar and mozzarella cheeses. This hearty, flavorful dish is a crowd-pleaser that's ideal for family dinners or potluck gatherings.
Cook time 80 min
Prep time 20 min
Ingredients:
6 potatoes1 cup sour cream
1/2 cup milk (1% fat)
1/2 tsp black pepper
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp onion powder
2.50 cups broccoli
1 cup cheddar cheese
1 cup mozzarella cheese
4 cups onion
Twice-baked potato and broccoli casserole with onions is a delicious and hearty dish perfect for family dinners or gatherings. This comforting casserole features creamy mashed potatoes mixed with broccoli, topped with two types of cheese, and baked to perfection. It's a great way to incorporate vegetables into your meal while delivering a satisfying taste.
Instructions:
- Wash and scrub the potatoes thoroughly.
- Pierce each potato a few times with a fork.
- Place the potatoes on a baking sheet and bake for about 45-60 minutes, or until they are tender when pierced with a fork.
- While the potatoes are baking, heat a large skillet over medium-high heat.
- Spray or lightly coat the skillet with olive oil, then add the chopped onions.
- Sauté the onions until they become translucent and begin to brown, about 10-15 minutes.
- Steam or blanch the broccoli until it becomes tender but still vibrant green, about 5 minutes. Drain and set aside.
- Once the potatoes are baked, remove them from the oven and let them cool slightly until they are safe to handle.
- Slice each potato in half lengthwise and scoop out the insides into a large mixing bowl, leaving a thin layer of potato as the shell.
- To the bowl with the potato insides, add the sour cream, milk, black pepper, salt, garlic powder, and onion powder. Mash everything together until smooth and well combined.
- Add the sautéed onions and chopped broccoli to the potato mixture and gently fold them in.
- Lightly grease a 9x13-inch baking dish.
- Spread half of the potato mixture evenly on the bottom of the dish.
- Sprinkle half of the cheddar cheese and half of the mozzarella cheese evenly over the potato layer.
- Spread the remaining potato mixture over the cheese layer.
- Finally, sprinkle the remaining cheddar and mozzarella cheese on top.
- Return the casserole to the oven and bake at 375°F (190°C) for another 20-25 minutes, or until the cheese is melted, bubbly, and golden brown on top.
- Remove the casserole from the oven and let it cool for a few minutes before serving.
- Enjoy your delicious twice-baked potato and broccoli casserole with onions!
Tips:
- Make sure to bake the potatoes until they are completely soft. This ensures that your mashed potatoes will be smooth and creamy.
- For an added burst of flavor, consider sautéing the onions before adding them to the casserole.
- If you prefer a crispy top, finish the casserole under the broiler for a few minutes after baking.
- You can add bacon bits or chopped ham to the mixture for a meaty twist.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Your twice-baked potato and broccoli casserole with onions is now ready to be served. This creamy, cheesy, and veggie-packed dish is sure to be a hit. Enjoy this comforting casserole on its own or paired with your favorite protein for a complete meal.
Nutrition per serving
6 ServingsCalories 420kcal
Protein 18g
Carbohydrates 50g
Fiber 7g
Sugar 9g
Fat 18g
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