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 liked 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? 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 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. For these, I do uncovered because you KNOW I want my potatoes crispy.

Loaded Baked Potato CasseroleLoaded Baked Potato Casserole
Serves four

4 russet potoates (or 8 golden potatoes), cubed
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup bacon crumbles
2 chicken breasts, sliced into one inch pieces
2 tablespoons butter, sliced
2 cups grated cheddar
Green onions, sliced

Preheat oven to 350 degrees.

Place potatoes in a 9×13 baking dish and toss with olive oil, salt, and pepper. Layer on bacon, chicken, butter, and cheddar.

Bake for 60 minutes. Top with green onion.

Loaded Baked Potato CasseroleLoaded Baked Potato CasseroleLoaded Baked Potato CasseroleLoaded Baked Potato Casserole

4.6 from 9 reviews
  • 4 russet potoates (or 8 golden potatoes), cubed
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ cup bacon crumbles
  • 2 chicken breasts, sliced into one inch pieces
  • 2 tablespoons butter, sliced
  • 2 cups grated cheddar
  • Green onions, sliced
  1. Preheat oven to 350 degrees.
  2. Place potatoes in a 9x13 baking dish and toss with olive oil, salt, and pepper. Layer on bacon, chicken, butter, and cheddar.
  3. Bake for 60 minutes. Top with green onion.

Adapted from As Delicious As It Looks.

My New Cookbook


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  • […] Loaded Baked Potato Casserole […]

  • Jerry

    I’ve made this 3 times without the chicken and add sour cream to the dish and it’s a hit in my family !!
    Thank you !

  • 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

      My potatoes aren’t done either… and I am starving!

  • 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?

  • Sarah

    Looks great! I will be making this tonight and found this recipe to be the most simple to make/least ingredient. I will be subbing half the potatoes with carrots. (I always add carrots to my potato dishes, like scalloped potatoes, etc, and they are awesome!)

  • Gary

    from the comments, sounds dillish, gonna try tonight! always lookin for quick and easy recipes. might tweak it a bit!

  • am i raw?

  • Anonymous

    Loved the recipe except i also sprinkled Goya powder on the chicken…. Yum!!! Will make again :)

  • Sandra

    I added some, diced onions, powdered chicken bullion, lawrys seasoning salt, garlic and onion powder along with two tablespoons of soy sauce, also added a 3″ slice of velveeta cut in small cubes, did need to take away the butter it was too much oil with it, or I used too much cheddar, but will now knock off the butter, I really like it can’t wait for hubby to get home to try it. We have been looking for more potato recipes. But, mental note to myself if you think your chicken is freezer burnt it probably is. So glad it did not hurt the potatoes. We will be making these again.

  • Faye

    Don’t think I can make this again! This was so delicious we couldn’t stop until it was all gone!

  • Ashley C

    Cooked as directed but added a splash of cream. Potatoes were still half raw and the whole casserole was very liquidy! Next time I think I will cook the chicken partly before I add it to the casserole to reduce the amount of juice it releases…

  • Omg I loved it… Easy, fast and so delicious! No need to change anything. I cooked the bacon in my Stoneware Ridged Baker from Pampered Chef in the microwave for 8 mins… Cassrole was very good cooked in the oven for 60 mins total. I’m in love with it… Hubby loved it, now waiting for kids to get home to try it.

  • jacki

    awesome!!!!!!!! thank you

  • Debra

    Do people not read the receipe? It says everything you needed to know. Yes the chicken was raw,yes the bacon was cooked. How frustrating for you when the same questions are asked over and over. My family loved this dish it has been added to our favorites.

    • Gary

      also aggravating for the lei person to read

  • Haley

    I found your recipe on pinterest, I doubled it as we have a large family and it was delicious. Easy to prepare and lining the dish with parchment paper made for easy clean up. Thank you for sharing. :))

  • Heidi

    I added Canadian bacon to mine and sharp cheddar! It was delish!

  • Brooke Daniels

    Trying this tonight!

  • O trying this

  • Is the temp and time the same if I choose to keep out the chicken from dish? I’ll be serving with baked chicken as my main course. Anything else I should know if I choose to leave out chicken?

    • Hayley

      I’ve always left out the chicken (I’m vegetarian) but do everything else exactly as-is. No adjustments necessary! It’s turned out great every time.

  • monica

    Thank you for the printable recipe, I’m new to computers & have trouble printing recipes I want to try out. I usually end up hand writing it all down then back out..I Will enjoy this gluten free “loaded baked potato casserole” & add printed version to my favorites.

  • Omaha

    I would like to make this for a friend in need of some meals to have in the freezer during a difficult time. Would it be ok to prepare and then freeze? If ok to freeze, would it be best to thaw then cook, or just cook frozen and adjust time to a longer amount? Will also be making for my family as I am sure they will love it.

    • Anonymous

      I was wondering the same thing

  • Amy

    We left out the chicken and served this with grilled steaks tonight. Super yummy!! Definitely will be making this again!!

  • Shari

    I think my sons 24,13,8 and husband will love this..

  • […] Recipe Plugin by EasyRecipe 3.2.2499   Source: Adapted from Rachel Schultz —- Want more? Add these potato recipes to your menu: Baked Potato […]

  • hayley

    I just finished baking and there is a decent amount of grease/oil/juice in pan… is this supposed to happen? I will try to drain.

  • […] The original recipe can be found here. […]

  • Linda

    I do not have any olive all can I toss with vegetable oil?

  • Lori

    Are you supposed to cook the potatoes first? It seems like it would take along time to bake. Is the bacon pre cooked to remove the grease?

    • Lacey

      I made this for a potluck as a side dish. I omitted the chicken and I added a packet of dry ranch mix when I tossed them in the oil. I served sour cream on the side and they were a hit! I will definitely make this again. Thanks for the recipe.

  • Kris

    I originally tried this last fall and the recipe was different. It called for 1/4 c heavy cream (I used a bit more) and I thought melted butter (which shouldn’t matter much). I have made it several times and it’s always a hit. I have always used pre-cooked bacon and chicken and I used a higher ratio of potatoes to chicken as usually I have served it as a side dish. I also serve it with sour cream on the side. So delicious. Today was the first time I noticed it says raw chicken…when I pre-baked my chicken today there was a lot of natural juices that came out of it – probably 1/2 to 3/4 of a cup which would change the texture of the potatoes by steaming them. I am going to stick with pre-cooked chicken and using cream. It gives them a great texture and overall creaminess to the dish.

  • Myrtice

    Sounds very good think I will try it

  • Angela Lester

    This was a good recipe. Tried it tonight. We added a little dollop of sour cream when we plated this. Next time I will add black beans to it. (Needs a little fiber in my opinion)

  • Great hearty meal….will make again family loved it!

  • kelle

    This dish was awsome!!! My family loved it! Fast and very filling..will make again.

  • Lindsay

    In a few of the comments you say you used raw bacon…but usually when you say “crumbled bacon” it is cooked and then crumbled. So just some confusion. Also some commenters mentioned heavy cream, which I don’t see anywhere in your recipe. Did you change something?


    • Rachel Schultz

      I use raw chicken and cooked bacon.

      • Anonymous

        I know it says raw
        Chicken but is it frozen or thawed? Thank you

  • Connie

    I made this for dinner tonight and it was lovely. It is definitely a do-again recipe! Next time, though, I will pre-cook the bacon because I like my bacon quite crispy with no fatty bits left, and that was the only thing that made this less than perfect.

  • Jen

    If I were to add broccoli to this, how would that work? Can I put it in in the beginning with everything else? Or add it later? Or separate? Fresh or frozen?

  • […] Recipe and photo by Rachel Schultz. […]

  • courtney

    Followed the recipe exactly and the potatos are still way too hard. Added another 1/3 cup heavy cream and 2 tablespoons butter then baked 30 more minutes. Much better!

  • Judy

    I am assuming that you precook the potatoes, chicken and bacon.

    • Rachel Schultz

      No, you do not.

  • John


  • deb

    Are the potatoes, chicken breasts, and bacon cooked or raw before cubing for the loaded potato casserole?
    Thank you.

    • Rachel Schultz

      All raw!

  • kim

    for dinner

  • Simon S

    Just tried this and potatoes were still hard and uncooked. The chicken looks good though! Gonna try another 30 minutes.

  • Kylie

    Any substitute for the heavy cream? Milk? Or maybe milk with sour cream mixed in?

  • […] Recipe: Loaded Baked Potato Casserole […]

  • Cori

    I added a chopped onion, 4 cloves of garlic and fresh chopped parsley…delish!

  • Mike

    Stupid question, but is the chicken and bacon cooked and then cubed/crumbled or mixed in the potatoes raw?

    • Rachel Schultz

      I used bacon pieces (like bacon bits) and the chicken is raw. Not stupid!

  • Kathleen

    I plan to try this adding canned mushrooms and black olives. I make a twice baked potatoes with these same ingredients.

  • Kassie

    Any suggestions for putting into a crock pot?

    • Rachel Schultz

      Hm. I may investigate this.

      • Anonymous

        in a crock pot you will not get same results of the great crust of caramelized goodness on top

  • […] Another of my all time favorite potato recipes is Creamy Potatoes au Gratin. It’s old fashioned comfort food, just like these home fries! You may also like – Restless Chipotle Southwestern Style Potato Salad Cilantro Swirled Mashed Potatoes Homemade Tater Tots Elsewhere on the Internet Asiago, Potato, Bacon Gratin Loaded Baked Potato Casserole […]

  • Roberta Breuer

    Question – is the chicken cooked or raw? Since it doesn’t say, I’m thinking raw.
    Please advise.

    • Rachel Schultz

      Yes, it is raw.

  • I’ve always wondered about that! Thanks for sharing the tips on covering vs. not covering a dish. This makes total sense now.

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