LOADED BAKED POTATO CASSEROLE

November 20, 2013

There are lots of little methods of cooking that I think many home chefs do not totally understand. I speak from experience! (I have loved Joy the Baker’s Baking 101 series where she has been addressing common questions.)

Here is one kitchen question that has got me from time to time. Baking – covered or uncovered?

LOADED BAKED POTATO CASSEROLE from Rachel Schultz

There are two primary considerations when deciding what to do with your dish – amount of liquid and density. When a dish is getting too browned on the outside and not cooked on the inside (it is dense), that’s a great time to cover it. If you want brown and crisped, leave it uncovered (at least for part of the bake time). Casseroles with grains or pastas (or in this case, potatoes) should be covered for the majority of their baking. Lasagna is a great example of this, as it is covered for most of the cooking, and then uncovered near the end for a nice golden top.

The second piece to consider is liquidity. If you want something to retain its liquids, keep it covered. Uncover it, however, if you’d like the fluids to bake out in the dry heat of the oven. And of course, every recipe is unique (and special in it’s own way. Just like a snowflake.) So experiment and always keep an eye out if you’re unsure.

LOADED BAKED POTATO CASSEROLE from Rachel Schultz

LOADED BAKED POTATO CASSEROLE
Serves 3-4

4 russet potatoes, cubed
4 chicken breasts, uncooked and cubed
1 cup bacon, cooked and crumbled
1 and 1/2 cups cheddar
4 green onions, sliced
2 tablespoons butter, sliced
Salt & pepper

Preheat oven to 350 degrees. Place potatoes in a 9×13 baking dish. Drizzle with olive oil and season with salt. Stir to coat potatoes.

LOADED BAKED POTATO CASSEROLE from Rachel Schultz

Mix in bacon, raw chicken, and cheddar.

LOADED BAKED POTATO CASSEROLE from Rachel Schultz

Lay butter slices over casserole. Season with salt & pepper. Cover with aluminum foil and bake for 60 minutes. Remove foil and bake for 15 more minutes. Top with green onion.

LOADED BAKED POTATO CASSEROLE from Rachel SchultzLOADED BAKED POTATO CASSEROLE from Rachel Schultz

4.6 from 9 reviews
LOADED BAKED POTATO CASSEROLE
 
Author:
Serves: 3-4
Ingredients
  • 4 russet potatoes, cubed
  • 4 chicken breasts, uncooked and cubed
  • 1 cup bacon, cooked and crumbled
  • 1 and ½ cups cheddar
  • 4 green onions, sliced
  • 2 tablespoons butter, sliced
  • Salt & pepper
Instructions
  1. Preheat oven to 350 degrees.
  2. Place potatoes in a 9x13 baking dish. Drizzle with olive oil and season with salt. Stir to coat potatoes. Mix in bacon, raw chicken, and cheddar.
  3. Lay butter slices over casserole. Season with salt & pepper.
  4. Cover with aluminum foil and bake for 60 minutes. Remove foil and bake for 15 more minutes.
  5. Top with green onion.

Adapted from As Delicious As It Looks.

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Comments

  • Kim Moore

    Has anyone tried this in the crock pot?

  • Drea

    I made this and replaced the chicken with cooked steak. I followed regular cooking instructions and topped with steak and more cheese for that last 15 minutes. It was a hit!

  • Kevin

    My family loved this and it is a new favorite. My daughter is a vegetarian, so it was more of a side dish without the chicken and bacon. Great idea, and delicious!! I’m going to add rough chopped onions next time, because my family loves onions with potatoes. Thank you!!

  • Kristin

    I didn’t add chicken to mine. I doubled the amount of potatoes and added a cup of chicken broth to make up for the lack of moisture from excluding the chicken. I cooked them one hour at 375, tightly covered with foil and stirred them halfway through. They were perfectly cooked in one hour. I put my cheese, green onion and bacon on after they cooked. I excluded the butter. They were delicious!

  • Jan

    Made this exactly as instructed. The potatoes are NOT cooked and it needs a lot more bacon. Probably won’t make this again.

    • Jeff

      Try boiling the cubed potatoes about 10min before baking it will turn out much better

  • Anonymous

    The flavor was really good but I wonder if a can of cream soup could be added for more juic.

  • JD

    has anyone tried adding broccoli florets to this recipe? If so, do you think I’d need to half-steam them first?

    • Suzanna

      Yes I add broccoli to mine every time I make it. This is a family favorite. I follow the directions to a T, otherwise.

    • Suzanna

      And I throw the broccoli in, no need to steam first. Turns out with a nice bite to it.

  • Julie

    I just came across this recipe and as soon as I seen it and what it was made of I new I had to try it out on my family. The ingredients are already liked by my family so putting them alt together as a casserole will be a big hit by my family and more than likely a dinner must have on a regular basis.’Thank you

  • Julie

    I came across this recipe and new right away I have to try this my family loves all the ingredients and cannot wait to try it I’m sure it will be a winner for my family & probably a mus have dinner on a regular basis.. Thank you

  • Vanessa

    I’m going to try this tomorrow night (if floods drop and I can get to shops to get ingredients)but I’m thinking of adding sweet potatoes in with my normal spuds.sweet potatoes don’t take as long to cook,so ill half steam normal spuds before mixing together.my belly’s grumbling just thinking about this.yum yum will let you all know how the sweet potato goes in this dish.

    • Rebecca

      Why don’t you cook the potatoes with the rest of the ingredients and then add the SP later to finnish it off?? Just a thought..

  • Teresa Brown

    Has anyone tried substituting ham for the chicken?

  • Susan

    My family loved this recipie. However, I accidentally forgot to add the butte, but it came out great. I also increased the oven temp to 400 and kept the casserole covered until the last 15minutes. It turned out great. Thank you.

  • Melissa

    Hi there! I just tried this tonight and my family LOVED it!! I did something different though. Instead of using olive oil over the potatoes, I used some of the bacon grease to give it more flavor. It worked :D! I did leave it in for an hour and a half and it seemed that the potatoes were done after that. My husband had used a similar recipe that called for heavy cream. But after tonight, he said this is his new fave. Thank you so much!!!

  • Anonymous

    cant’ wait to mak casserole. thanks for recipe.

  • taylor

    I made this and potatoes where way to hard 60 min is definitely not long enough however after an hour and half they were done and it was amazing making again tonight but cooking potatoes first! Thank you for the great recipe.

    • taylor

      Actually the more i think about it think it took longer more like close to 2 hours.

      • Anonymous

        Sounds like you need to adjust your oven temperature setting.

  • Anonymous

    How many calories per serving?

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