Broccoli Potato Pan with a Loaded Twist Recipe


We take the classic toppings of a loaded baked potato—bacon, Cheddar cheese, and sour cream—and mix them with roasted broccoli instead. The outcome is a cheesy side dish that will have everyone eager to eat their veggies.


  • 2 to 3 pounds of skinless chicken breast
  • 2 bags of raw extra-large shrimp (peeled and deveined)
  • 5 lb bag of red skin potatoes
  • 2 bags of broccoli florets (steamable bags)
  • 8 oz bags of Cheddar Cheese and Monterey Jack Cheese blend
  • 3 sticks of butter
  • Old Bay seasoning
  • Parsley Flakes
  • Minced Garlic


  1. Preheat your oven to 375°F (190°C).
  2. Begin by preparing the red skin potatoes. Clean and cut them into bite-sized pieces. Put the diced potatoes in a large mixing bowl.
  3. Melt one stick of butter, then drizzle it over the diced potatoes. Season the potatoes with Old Bay seasoning and minced garlic to your taste preference. Stir the potatoes to evenly coat them with the butter and seasonings.
  4. Move the seasoned potatoes to a large baking dish or pan. Bake them in the preheated oven for about 20-25 minutes or until they start to soften.
  5. While the potatoes are baking, prepare the chicken breast by seasoning them with Old Bay seasoning and minced garlic. You can cut the chicken into strips or leave them whole, depending on your preference.
  6. In a large skillet, melt another stick of butter over medium-high heat. Add the seasoned chicken breast and cook until they are cooked through and browned on the outside. Remove the cooked chicken from the skillet and set it aside.
  7. In the same skillet, add the peeled and deveined shrimp. Cook the shrimp until they turn pink and are cooked through. Remove the cooked shrimp and set them aside.
  8. Steam the broccoli florets according to the instructions on the steamable bags.
  9. Once the potatoes are partially cooked, remove them from the oven.
  10. Layer the cooked chicken, cooked shrimp, and steamed broccoli over the partially cooked potatoes in the baking dish.
  11. Top everything with the Cheddar Cheese and Monterey Jack Cheese blend.
  12. Cut the remaining two sticks of butter into small pieces and distribute them evenly over the top of the dish.
  13. Sprinkle parsley flakes on top for added flavor and presentation.
  14. Cover the baking dish with aluminum foil and return it to the oven.
  15. Bake for an additional 20-25 minutes or until the cheese is melted and bubbly, and the potatoes are tender.
  16. Remove from the oven, let it cool slightly, and serve your Broccoli Potato Pan with a Loaded Twist hot.
  17. This dish is a delightful combination of flavors and textures, perfect for a satisfying meal. Enjoy!

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