Bake the potatoes

• Preheat the oven to 200 °C (400 °F).
• Bake the whole russet potatoes until completely tender.

Smash the potatoes

• Reduce the oven temperature to 190 °C (375 °F).
• Place the cooked potatoes in a casserole dish, split and gently smash them, keeping the skins on and the potatoes fluffy and chunky.

Add the broccoli

• Scatter the frozen broccoli florets evenly over the smashed potatoes.

Make the creamy sauce

• Combine the cream of chicken soup, sour cream, salt, black pepper and seasoning blend in a bowl.
• Stir until smooth.

Cover with sauce and cheese

• Spoon the creamy sauce generously over the broccoli and potatoes, spreading it evenly.
• Sprinkle all the shredded cheese over the top.

Bake

• Bake uncovered until the broccoli is tender, the sauce is bubbling and the cheese is melted and golden.

Rest and serve

• Let the casserole stand before serving.