Am I the only one that gets intimidated by baked potatoes? I love to eat them, and I know they’re NOT difficult to make, but for some reason I just never seem to make them at home. I mean, I’ve made macarons before but I can’t handle a potato?
This Loaded Baked Potato Casserole is like the delicious inside of a baked potato without actually baking a potato! It’s full of cheese, bacon, and chicken all surrounded by creamy, buttery chunks of potato. This dish can be made in to one big casserole or individual servings. We do casseroles a lot, so sometimes it’s fun to do things a little differently.
I used leftover grilled chicken for this because it’s what I had on hand, but I would have definitely preferred a rotisserie; you just can’t beat the flavor or tenderness. You could also toss in some broccoli if you like (I would use frozen, let them thaw, and then toss in just before baking.)
Serves these loaded baked potato casseroles on the side of chicken or steak.
- 8 slices bacon
- 2 lbs medium russet potatoes
- 1/4 cup cream
- 2 tbsp butter
- 2 tsp salt + 1/2 tsp
- 1/2 tsp pepper
- 3 cups cooked chicken , shredded
- 4 green onions , sliced thin
- 8 oz sharp cheddar , grated
Cook the bacon as desired. (I like to bake in the oven for 15 minutes at 425 degrees while cooking the potatoes. Place the bacon on a rimmed baking sheet covered in foil for easy clean up. Transfer to a paper towel when finished baking; break into pieces when cool.)
Peel and cut the potatoes into large chunks. Place potatoes in a medium pot, cover with cold water, and bring to a boil. Add 2 tsp salt, reduce heat and simmer until just tender, but not falling apart. (About 15 minutes.) Drain and transfer to a large bowl.
Add the cream and butter to the potatoes, roughly mash with a fork (leaving some chunks).
Add the chicken, scallions, bacon, 6oz cheese, salt and pepper to the potatoes. Mix well to combine.
Transfer to a shallow baking dish or 6-8 large ramekins.
Sprinkle with remaining cheese and bake until melted at 350 degrees. (About 15 minutes for ramekins or 20-25 for casserole.)