I love roasted potatoes piled with mounds of toppings, but it seems that no matter how high I pile them on, I always seem to run out before I reach the end of the potato. This casserole is the perfect solution. Chopping the potatoes into bite-sized pieces and interspersing with layers of fixings, means every bite is as flavorful as the first. This casserole makes a great side for pork chops or roasted chicken, but I usually just eat it alone topped with a dollop of sour cream.
Bacon, broccoli, cheese and chives add classic baked potato flavor to this dish, but I’ve replaced butter with coconut oil, which won’t burn or separate during the long cooking time. It has a very mild flavor, slightly sweet aroma and creamy mouthfeel that are perfect for this dish.
Pro Tip: If you want an even more “loaded” casserole, try adding ½ lb. chopped fresh mushrooms, ½ a diced onion, or a ½ lb. diced, fully-cooked ham.