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Broccoli and Cheese Baked Potato Casserole
  • 2 lbs. Yukon Gold potatoes* (about 5 gold potatoes), cut into 1 inch cubes = 5 cups
  • 2 tablespoons extra virgin olive oil
  • sea salt and pepper
  • 15 oz. bag of riced broccoli (about 2 1/2 cups), or about 3 1/2 cups chopped broccoli florets
  • 1 red bell pepper , chopped (optional)
  • 1 teaspoon dried thyme
  • 2 tablespoons butter , cut in slices
  • 2 cups shredded sharp cheddar cheese
  • fresh parsley for garnish
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