Loaded Baked Potato Casserole

This is a versatile casserole that can be served as a lunch, a dinner meal, an appetizer, a snack or a soup.  Going to a party and you want to bring a great dish that everyone will enjoy? Use small potatoes and don’t over-fill the sauce. Voila!  Want an incredible appetizer?  Top with sauce and plenty of cheese to hold it together.  Want a one-dish meal, add more ham, or any other meat, fish or poultry and you have a hearty casserole meal that will satisfy the biggest appetites. Top this dish with bacon, chives, and scallions and it is a delectable masterpiece!  Change it up a little bit more and don’t use the potato skins and you can serve it as a Loaded Baked Potato Soup with Broccoli.  This allows you to use your imagination and it freezes well too!

 Prep Time: 15 minutes            Cook Time: 45 minutes             Servings: 8-12

Ingredients:

• 8 small Russet Potatoes, baked and cooled.
• 1 pound of ham, cubed into 1/2 inch cubes.
• 1 large head of broccoli, cut into florets.
• 1 pound Bacon, pre-cooked to your liking.
• 4 Tablespoons butter.
• 2 cloves garlic.
• 1 small sweet onion
• 1/3 cup all-purpose flour.
• 1 cup heavy cream.
• 1 cup Half and Half.
• 4 cups chicken stock.
• 1 teaspoon kosher salt, plus more taste.
• 1/2 teaspoon garlic salt.
• 1 teaspoon pepper.
• 1 cup shredded mild cheddar cheese.
• 2 cups shredded sharp cheddar cheese.
• 1 cup sour cream.
• Minced fresh chives and scallions for garnish.

Instructions:

Preheat oven to 425

Scrub to clean the potatoes and pat dry.

• Place the potatoes on a cookie sheet and bake for 20 minutes until fork tender.
• Remove from oven and slice each potato in half lengthwise and let cool.
• Once cool enough to handle, using a teaspoon or tablespoon remove the insides of each potato leaving 1/4″ to the peel to form a boat. (save insides and set aside)
• Place potatoes skins in a 9″ x 13″ glass oven-dish and fill each potato with a handful of ham, set aside.
• Using a medium-size pot, steam the broccoli florets until well done, approx 5 minutes and set aside.

Reduce oven heat to 375 degrees

• Using a large pot over medium-high heat, add butter and allow to melt.
• Add onions and cook until translucent.
• Add flour and stir to mix well.
• Cook 1 1/2 minutes until it starts to brown.
• Reduce heat to medium.
• Add heavy cream and Half and Half and mix thoroughly and let thicken.
• Add garlic, garlic salt, salt, and pepper stir to combine.
• Add chicken stock and sour cream and heat thoroughly.
• Using either an electric mixer or emulsion blender, combine all the ingredients together for 30 seconds until smooth.
• Add and combine the potatoes insides you set aside earlier.  You don’t want to puree the potatoes.  Leave chunks in the mixture.
• Roughly chop the steam broccoli and add to mixture, blend together to combine.
• Now bring back your 9″ x 13″ pan filled with potatoes and ham.
• Add some cheese mixture to each potato.
• Ladle the potato and broccoli mixture over each potato to desired thickness.
• Cover with a portion of each cheese.
• Place in oven for 12 to 15 minutes until cheese is melted and begins to brown.
• Top with slices of bacon, minced chives, scallions and bacon pieces.  Bon Appetit!!!