If you love one pan meals, then baked potato casserole is perfect for you! It’s got the components of a classic baked potato but takes half the time to make. With a layer of melted cheese covering bacon and veggies, it’s just a simple, family-friendly dinner for any night of the week!
What I love most about baked potato casserole is that both of daughters devour it! My four-year-old will pretty much eat anything, but my two-year-old is going through a picky phase right now. It’s a constant gamble putting food in front of her because I never know how she’s going to react. Fortunately for me, this is one thing that she will always eat! *does happy dance*
As far as ingredients go, I like using Yukon gold potatoes because I feel like they cook faster and have a naturally saltier taste than russets or red potatoes. I bake them in a casserole dish along with a little red bell pepper, broccoli, and turkey bacon and then finish it off with the shredded cheese.
Violá!
This meal reheats really nicely so you can cook it in advance or make a large batch and save some for later. And if you’re looking for an easy way to impress dinner guests, this is perfect. They’ll think it took way more effort than it actually did!
You can totally experiment if you prefer different toppings on your baked potatoes, maybe some chicken or sour cream. It’s pretty hard to go wrong with potatoes, butter, and cheese!
Leave me a comment and tell me what you’d put in your baked potato casserole!
If you hate washing dishes, try my one pan meal recipe! And if you love your veggies with extra cheese, stuffed bell peppers are for you!
Talk to you soon!
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- 5 tbsp unsalted butter
- 6 medium Yukon gold potatoes cubed
- 1 red bell pepper chopped
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp paprika
- 6 slices turkey bacon chopped
- 1 head broccoli
- 1 cup shredded cheddar cheese
Ingredients
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- Heat your oven to 400 degrees and melt the butter in a casserole dish.
- Toss the potatoes and bell peppers in the casserole dish with your salt, ground pepper, and paprika. Cook in the oven for 20 minutes.
- Meanwhile, prepare your broccoli by cutting the florets into bite-sized pieces. You can chop and use the stem if you like, but I usually don't.
- Add the broccoli and bacon to the dish, stir everything together, and place the dish back in the oven for 15-20 more minutes, until potatoes are soft and broccoli is cooked.
- Now, sprinkle the cheese on top. It'll start melting by itself, but you can stick the dish back in the oven for 5 more minutes if you want to speed it up.
- Serve and enjoy hot!
Im so excited to try this❣It looks fantastic ❣
Hooray! I hope you enjoy it!
Did you cook the bacon first before adding to the casserole?
I don’t! It’s in the oven for enough time and since it’s in such small pieces, it cooks pretty fast.
I didn’t precook the bacon and I wish I did. It doesn’t get crispy at all which left a “raw” feel when eating it. I’d probably precook the bacon, break it up, and then place it on top when you do the cheese and bake for 5 minutes. Also I topped with sour cream to tie it together and liked that addition
Hi Della! That sounds like a great modification. Thanks for sharing!
Can you use frozen broccoli?