Loaded Baked Potato Casserole | Food | Illinois Extension | UIUC

Ingredients

• 8 slices turkey bacon, cooked
• 3 lbs. Yukon Gold (yellow) potatoes, washed and diced
• 4 Tablespoons butter, melted
• ¾ cup fat-free chicken broth
• ½ cup skim milk
• 1 medium head fresh broccoli, cut into florets and steamed (about 4 cups)
• 1 (8 ounces) plain nonfat Greek yogurt
• 1 bunch green onions, chopped
• 1 (8 ounces) extra sharp cheddar cheese, shredded
• 1 (8 ounces) of light sour cream
• Wash hands with soap and water.
• Preheat oven to 350°F. Place potatoes in a pot of water to boil. Meanwhile, crumble or chop bacon. When potatoes are fork-tender, remove from heat and drain. Place in a large bowl.
• Combine melted butter, chicken broth, milk, steamed broccoli, Greek yogurt, and half of the bacon, onions, and shredded cheese over potatoes in the bowl. Mix well.
• Spread potato mixture in a 13x9" baking dish prepared with nonstick cooking spray. Bake for 30 minutes.