Baked Potato and Broccoli Casserole

Who doesn't love an overstuffed baked potato, covered in cheese and topped with broccoli? Well this is that, but healthier and in one dish! With no butter and only a handful of cheese, this dish still hits that comfort food-seeking spot. Of course, I added some options if you need a little extra love...



Look at the lovely browned edges on the broccoli. SO good.

Basic Version
4 Large Russet Potatoes
2 Medium Broccoli Crowns, washed and cut into bite-sized pieces
Olive Oil
1/2 C. Skim Milk
1/2 C. Shredded Mozzarella Cheese
1/4 C. Shredded Parmesan Cheese
1 Tsp. Oregano
1 Tsp. Thyme
1/2 Tsp. Garlic Powder for Broccoli
1 Tsp. Garlic Powder for the Potatoes
Salt
Ground Pepper

Add-Ons
1/2 C. Crumbled Bacon (about 7 pieces)
1/2 C. Sour Cream
3 Green Onions, chopped
(Another) 1/2 Cup Shredded Mozzarella Cheese

Preheat oven to 375. Wash the potatoes and dry them thoroughly. Place in casserole dish, pierce each potato with a knife and drizzle with olive oil. Microwave for about 7 minutes, or until the potatoes are easy to cut. While the potatoes are cooking, bring a pot of water to boil. Add the broccoli and cook for 2 minutes. Drain and set aside. Sprinkle with a pinch of salt, garlic powder and a little ground pepper.

Smash the potatoes with a masher. Add the milk, mozzarella cheese and remaining spices. Mix in the broccoli. (Stir in the add-ons now, if desired). Sprinkle the parmesan on top and cook for 20 minutes. The potatoes will be hot and the broccoli will be crispy on the edges.

This is a gooey, delicious side dish...or if you love potatoes as much as me...main dish!
Bon Appetite! -e