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Piled-high baked potato with chicken in one pan is my personal cheat code for a crowd-pleasing dinner Cozy bites of tender chicken beefy bacon lots of melty cheese and buttery potatoes My family started making this with leftovers and now we just crave this cheesy goodness anytime we want something hearty without fuss
I can barely set this on the table at potlucks before it's half gone My spouse always asks me to whip it up for game nights
Delicious Ingredients
- Whole milk: Use creamy full fat for a rich sauce and smooth texture straight from the fridge works best
- Salt and black pepper: Fresh cracked pepper and sea salt add a little pep always taste as you go
- Beef bacon bits: Get the real stuff for big meaty crunch check your package to dodge fake kinds
- Fresh green onions: Grab bunches with crisp ends for bright flavor in every layer
- Sharp cheddar cheese: Choose aged cheese for bolder melt shred your own for perfect gooeyness
- Full fat sour cream: Go for the creamy kind fresh gives the most tang too
- Rotisserie chicken: Shred warm chicken for deep flavor and soft pieces new from the store is best
- Russet potatoes: Use big, cooled, baked potatoes firm skins give chunky potato bites
Easy Step-by-Step
- Add Extra Toppings:
- Sprinkle on any remaining cheese bacon green onion and chicken then finish off the creamy sauce so you get double layers
- Bake for Golden Top:
- Take off your foil and let it finish baking for a bubbly, crispy cheesy top Wait a few minutes out of the oven so it sets
- Bake Covered:
- Pop foil on top Bake at 350°F for about 35 to 40 minutes until it’s hot everywhere and cheese is fully melted
- Layer Up:
- Spoon half your cooked potatoes into a greased 9x13 pan Make a thick even layer
- Pour on Sauce:
- Mix up the sour cream and milk until not a single lump stays Pour part of this over the layer you just made
- Add Chicken:
- Toss half the rotisserie chicken evenly on those potatoes Press in any big pieces for good coverage
- Prep Your Potatoes:
- After baking and cooling russets chop into even chunks This helps every bite catch lots of cheesy sauce
- Sprinkle Fillings:
- Add half of each—cheddar, green onions, bacon bits, then dust with salt and pepper
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When that toasty cheese and savory bacon hit my nose my kid sprints over with his plate He’s all about those crispy corners of potato
Storage Advice
Before storing, let everything cool down Cut it all into portions and tuck slices into sealed containers in the fridge It’ll keep fine for up to 3 days To save some for later, wrap it up and pop in the freezer for 2 months Heat it up in a gentle oven to keep it creamy and nice
Swap Ingredients
Try sweet potatoes for a colorful twist or use turkey or regular bacon if that’s what’s handy Want extra veggies Fold in cooked corn or steamed broccoli. Change it up with gooey Gruyere or Monterey Jack instead of cheddar
Serving Ideas
This one goes great with a cool green salad Want more richness Drop a spoonful of sour cream on top or shake on hot sauce Crunchy roasted green beans or steamed broccoli make awesome sides too At our place, we always finish with sliced apples to freshen things up
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The Story Behind This Classic
Loaded potato casseroles cook up flavors you’d find at a classic steakhouse Cheddar, bacon, potatoes, sour cream—that’s Midwest comfort at its best Chicken turns it from a side to a main dish and just makes it heartier Every busy cook loves a casserole for stretching groceries into a big meal
Common Recipe Questions
- → What’s the trick to getting soft potatoes in this?
Bake russets until a fork slides in easy, then chop. This keeps them light and fluffy all the way in the casserole.
- → Could I swap in cooked chicken breast for rotisserie?
Definitely. Any cooked and shredded chicken works great—breast or thighs give you a similar tasty vibe.
- → How can I get the top extra golden and crisp?
Pull off the foil for the last 5 to 10 minutes in the oven. The cheese and bacon will brown and crisp right up.
- → Which cheese gives the best flavor punch?
Sharp cheddar's great but try tossing in a little Monterey Jack or Gouda if you want to mix things up.
- → Tips for saving and reheating what’s left?
Let it cool all the way, stash in an airtight container in the fridge for 3 days max, then reheat gentle so it stays nice.
- → Can I make this ahead and bake later?
Yep, put it all together then keep in the fridge up to a day. Bake when you're ready to serve for top freshness.