Loaded Chicken Potato Bake has bacon and cheese!
Loaded Chicken Potato Bake is so good! Take chunks of chicken and potatoes, toss them in olive oil and seasonings, then bake to perfection.
And if that isn’t enough, add crumbled bacon, green onions, and melt cheese down over all of it. Does that sound delicious, or what?!
I could eat meat and potatoes every single night. Really! They are my favorite, and it doesn’t even matter how they are prepared.
I have yet to make, or be served, a dish containing potatoes that I did not like.
We don’t eat as many potatoes as we used to.
When my kids were little we ate potatoes A LOT. Probably 3 or 4 nights a week.
My husband is glad we eat a wider variety of foods now. Me, too.
A vegetable rounds out this meal nicely, and these Creamed Peas would go great with this dish.
If you are looking for an easy dessert (my weakness!) this Black Forest Poke Cake is super easy and yummy.
There is almost always more than one kind of cheese in my fridge, so for this recipe I used mostly cheddar and a little Romano.
I had some Stella Cheese left from my Perfect Party Cheese Board, so I used a little of that.
Two cheeses give this dish another dimension of flavor, but you could certainly use all cheddar or a combination of different cheeses.
There is no need to buy two different kinds of cheese just for this recipe. It will taste just as good with one kind, I promise!
Loaded Chicken Potato Bake
Ingredients
- 2 pounds chicken I used 3 boneless, skinless chicken breasts
- 2 pounds red potatoes about 5 large
- 2 tablespoons olive oil
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 pound bacon
- 1 1/2 cups cheddar cheese
- 1/2 cup Romano cheese you can use all cheddar
- 4 green onions
Instructions
- Preheat oven to 400°. Coat a 9" X 13" casserole dish with cooking spray.
- Peel potatoes and cut into 1" pieces. Cut chicken into 1" pieces. Place in casserole dish.
- In a small bowl mix olive oil, pepper, garlic powder,salt, onion powder, and paprika until well combined. Pour over chicken and potatoes. Toss to coat.
- Bake, uncovered, for 50-60 minutes or until potatoes are tender.
- While the chicken and potatoes bake fry bacon and crumble. Chop green onions
- When potatoes are tender top with cheeses, bacon and green onions and bake until cheese melts, about 5 minutes.
Adapted from Life In The Lofthouse
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This is delicious, I’ve made several times and just wanted to thank Mindy and add some add-ins ideas that have been delicious:
—Sour Cream/Creme fraiche (1-2 teaspoons)
—Chopped jalapeños
—Corn
—Salsa (1 tablespoon)
—Powdered white pepper (in addition to black!)
—Cayenne pepper (1-2 teaspoons)
—Diced black olives
—Parsley (fresh sprigs or 1 teaspoon)
—Oregano (2 teaspoons, perhaps my favorite add-in)
And this is delicious with any meat, inc. beef or pork or even turkey, in which case I’d add some ground cumin to kick the turkey up to true meat flavor.
These additions sound great. Except the olives, I’m not a fan of olives. Haha! Thanks
Can you prepare day before and cook next day?
I have never done it that way. I think you would need to cut the potatoes fresh or they might turn brown. You could try it but I would cut the potaotes and put them in the casserole right before baking. Then I would bake covered with foil for maybe half the time and then take the foil off and proceed with the recipe. I hope this helps.
I love this dish! However I add some spice by putting in some tabasco sauce (about 1/2 teaspoon)! If you like spice, I definitely suggest you try that! Perfect recipe otherwise!
Great tip! We like spice occasionally so we might have to give it a try. Thanks
What do I do if I already precooked the chicken?
I have never done it that way but I think it would probably work out. I have used precooked chicken in other casseroles. You could par-boil the potatoes so they will cook in a shorter amount of time, then you could cut the baking time by 20 minutes or so. But I don’t think the chicken would overcook if you made it according to the recipe with the only difference being the precooked chicken.
Hi Mindy I had a question if I wanted to substitute the chicken for ground beef how would u suggest I go about doing it? I did your dish tonight and it was a hit. Thank you in advance
That sounds yummy! I would brown the ground beef first and then continue with the recipe. Thanks
Hi Mindy – when I saw this come up over the weekend, I decided I was going to make it soon – and “soon” is today! Hope mine turns out as well as yours did. Kelli at YG!
We just ate and it was a big hit! Thanks!
Yay!! Thanks so much for letting me know.
That is awesome, let me know how it turns out!
We often roast veg, but have never thought to do this before, thanks for the 1 vessel cooking tip.
I am definitely a meat and potatoes kinda girl. Thanks!
This is the kind of dish that I can eat every day and still want more! A very satisfying and delicious casserole.
Me, too! Thanks