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Cheesy Twice Baked Potato & Broccoli Casserole

Cheesy Twice Baked Potato & Broccoli Casserole


Prep time: 10 minutes
Cook time: 1½ hours
Yield: 8 servings
Serving size: 1 cup 


  • 6 medium gold potatoes
  • 1 cup light sour cream
  • ½ cup skim milk
  • ½ tsp black pepper
  • ¼ tsp salt
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • 1 cup low-fat cheddar cheese, shredded
  • 1 cup low moisture, part-skim mozzarella cheese, shredded
  • 4 green onions, chopped
  • 2 – 10.8 oz bag steamable broccoli florets


  1. Heat oven to 425 degrees and bake potatoes for approximately 60 minutes or until tender. Let them cool.
  2. Turn oven heat down to 350 degrees. Lightly spray a 13x9 casserole with nonstick cooking spray.
  3. Peel potatoes and chop up. Place them in a bowl.
  4. Mix potatoes with sour cream, milk, pepper, salt, garlic and onion powder. Mash and mix up.
  5. In a small bowl, combine both cheeses with green onions.
  6. Spread half of the potato mixture in casserole. Top with half of the cheese/onion mix, place the other half in the fridge.Spread remaining potato mixture on top of cheese/onion mix.
  7. Cook uncovered for 20 minutes. Remove from oven.
  8. Cook broccoli according to package. Spread broccoli on top of potatoes.
  9. Sprinkle the remaining cheese/onion mixture on top of broccoli.
  10. Place back in the oven and cook for an additional 5-10 minutes or until cheese is melted and browning.

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