loaded potato casserole

Loaded Potato Ranch Chicken Casserole is a whole dinner in one! All topped with melty cheese and bacon. Picky eater approved!

Loaded Potato Ranch Chicken Casserole

baby gold potatoes

chicken

salt and pepper, (to taste)

ranch dressing, (divided use)

Mexican Chees blend

bacon

green onion

Preheat oven to 450F degrees. Spray a 9&quot;x 13&quot; baking dish with nonstick cooking spray.

Dice the potatoes into 1-inch cubes.

In a large bowl mix together the diced potatoes, salt &amp; pepper and 1/4 cup ranch dressing.

Pour the potatoes into prepared baking dish and spread out evenly (save that bowl, we&#39;re going to use it again for the chicken.)

Bake the potatoes for 30 minutes, stirring every 10 minutes, until almost thoroughly cooked (they won't be fork tender quite yet.).

While the potatoes are cooking, add the cubed chicken to the bowl you used for the potatoes and add salt and pepper and the remaining 1/4 cup ranch dressing (see my notes below about additional seasoning ideas).

Once the potatoes have cooked 30 minutes, remove baking dish from the oven and lower the oven temperature to 400F degrees.

Top the cooked potatoes evenly with the raw marinated chicken.

Cover the baking dish with aluminum foil (Warning: Baking dish will be VERY hot so use oven mitts to do this.)

Place baking dish back in the oven and cook for an additional 20 minutes (or until chicken is fully cooked and has reached 165F degrees internal temperature).

Take baking dish out of the oven and top with shredded cheese, bacon and green onion.

Place back in oven for 8-10 minutes (or until cheese is melted and bubbly).

https://www.youtube.com/watch?v=zkTmYz7Mhp0

One of my most popular recipes! Loaded Potato Ranch Chicken Casserole is a whole dinner in one! All topped with melty cheese and bacon. Even picky eaters love this one!
FULL RECIPE HERE: https://www.thecountrycook.net/loaded-potato-ranch-chicken-casserole/

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How to make: Loaded Potato Ranch Chicken Casserole

Pepper Jack Potato Casserole - our favorite potato casserole recipe. It is like a cross between traditional potato casserole and scalloped potatoes. LOVE the cheesy bacon cracker crust!!! Frozen shredded hash browns, cream of chicken soup, heavy cream, pepper jack cheese, butter, sour cream, onion powder, garlic powder, ritz crackers, parmesan and bacon. Can make ahead and freeze for later. I always have a batch on hand for a quick and delicious side dish! #potatocasserole #freezermeal #sidedish #potatoes

Pepper Jack Potato Casserole

(30 to 32-oz) bag frozen shredded hash browns

chicken soup

shredded pepper jack cheese

heavy whipping cream

butter, (melted)

sour cream

Parmesan cheese, (divided)

onion powder

garlic powder

salt and pepper

sleeve Ritz crackers (crushed)

paprika

Preheat oven to 400ºF. Lightly spray a 9x13x2-inch baking dish with cooking spray.

In a large bowl, combine hash browns, cream of chicken soup, pepper jack cheese, heavy cream, butter, sour cream, ¼ cup grated parmesan, onion powder, garlic powder, salt and pepper.

Spoon potato mixture into prepared pan.

Combine crushed crackers, bacon, remaining ¾ cup grated Parmesan cheese, and paprika. Sprinkle over potatoes.

Bake, uncovered, for 45 to 50 minutes, until bubbly.

Loaded Potato Casserole is a classic comfort food that is the perfect side dish for gatherings big and small! Cheesy mashed potatoes and bacon baked until bubbly! The are perfect for making ahead and freezing too.

Loaded Potato Casserole

potatoes

butter (1/2 stick)

heavy cream

salt

black pepper

sharp cheddar cheese

bacon bits (divided)

onion

Preheat oven to 350° F and grease an 8” baking dish with nonstick cooking spray.

In a large pot, add the diced potatoes and cover them with water. Bring to a boil medium-high heat and cook for about 15-20 minutes or until the potatoes are fork tender.

Drain the potatoes into a colander and then add them back to the pot.

Mash the potatoes to your desired consistency. You can leave them chunky or mash them more to your liking. (be careful not to over-mash).

Then add the butter, sour cream, heavy cream,  garlic powder, salt and pepper and stir to blend well.

Next, add one cup of the shredded cheddar cheese and ½ cup of the bacon bits and gently stir to combine.

Pour the potato mixture into the prepared baking dish.

Top with the remaining shredded cheese and bacon crumbles.

Bake uncovered for 20 minutes, or until the cheese is melted.

Garnish with sliced green onions if desired.

This Twice Baked Potato Casserole is the ultimate comfort food with straightforward ingredients like bacon, potatoes, sour cream, and cheddar cheese. It's simple to make and can easily be made in advance.

Twice Baked Potato Casserole

large Russet potatoes, peeled or unpeeled (either will work)

(240 grams) sour cream

milk

½ cup (1 stick) unsalted butter, melted

salt,

½ teaspoon pepper, plus more based on taste preferences

(224 grams) shredded sharp cheddar cheese, divided

Sliced green onions

Preheat Oven

Preheat oven to 425 degrees F. Line 2 baking sheets with parchment paper. Pull out a 9&#215;13-inch casserole dish and set aside.

Bake Bacon

While oven is preheating, arrange bacon slices on prepared baking sheet. Once oven has preheated, transfer baking sheet to oven and cook bacon until crispy, about 12-18 minutes (time will depend on thickness of bacon slices). Remove bacon from oven and set aside to cool. Don’t turn oven off.

Prep and Bake Potatoes

While bacon bakes, prick potatoes several times all over with a fork, then place them on the other prepared baking sheet. Once bacon has finished baking, transfer potatoes to oven and bake until they are tender and can be easily pierced with a fork, about 45-60 minutes.

Crumble Bacon

While potatoes cook and once bacon has cooled off, crumble or chop slices into small pieces. Set aside.

Mash Potatoes

After baking, remove potatoes from oven. Don’t turn oven off. Transfer potatoes to a large mixing bowl. Using a potato masher or fork, mash potatoes (it’s OK if some potatoes are still chunky).

Mix in Wet Ingredients and Seasonings

Add sour cream, milk, melted butter, salt, pepper, and garlic powder. Use potato masher or spoon to mix together to combine everything.

Stir In Cheese and Bacon

Stir in half of the shredded cheddar cheese and half of the crumbled bacon. Taste test and add more salt and pepper, depending on taste preferences.

Assemble in Casserole Dish

Coat casserole dish in nonstick cooking spray, then transfer potato mixture to casserole dish and spread into even layer using a rubber spatula. Sprinkle remaining cheddar cheese on top.

Bake

Return casserole dish to oven and bake until the cheese is melted and bubbly, about 10-15 minutes. Optionally, transfer casserole dish to top oven rack, turn on oven broiler, and broil until cheese is golden, about 1-2 minute(s) (watch carefully to avoid burning).

Garnish Then Serve

Remove dish from oven and top with remaining bacon crumbles, paprika, and green onions. Allow casserole to cool for a few minutes, then serve.

I've always enjoyed twice-baked potatoes, but this casserole version is a time-saver, and it tastes just as good. It's perfect for a family gathering.

This casserole had all of the flavors I love! It was so good and I love that I can make it in advance and pop it in the oven when I get home. We just threw some chicken breasts on the grill to go with it and dinner was done in a flash. LOVE that

https://content.jwplatform.com/videos/yPjZO3TF.mp4

Tender potatoes mixed with butter, cheese, sour cream, bacon, and green onions for the ultimate in LOADED twice baked potato casserole!! Can be made with leftover mashed potatoes, too!

Loaded Twice Baked Potato Casserole

unsalted butter (cubed)

sour cream (I used lite)

milk (I used whole)

black pepper (or to taste)

shredded cheese (I used a cheddar blend)

bacon (cooked and diced small, with 2 tablespoons reserved)

green onions (with 2 tablespoons reserved)

Preheat oven to 425F (if you have convection, this is a great time to use it).

Pierce each potato 4 or 5 times with a fork or knife so they don’t explode, place them directly on the oven grates, and bake for about 45 to 60 minutes, or until potatoes are done and tender. Optionally rotate or flip halfway through the baking period.

After potatoes are done, reduce oven temp to 350F.

To a large bowl, add the butter; set aside.

Allow the potatoes to cool for about 10 to 15 minutes, and when they’re cool enough to handle, slice each one in half horizontally. Scoop out the flesh into the large bowl with the butter, discard the skins, and mash with a fork or potato masher and incorporate the butter into the potatoes.

Add the sour cream, milk, salt, pepper, and stir to combine.

Add about 2 to 2 1/2 cups cheese, add the bacon and green onions (reserve 2 tablespoons of each), and stir to combine.

Spray a 3-quart casserole or baking dish with cooking spray, turn the potato mixture out into dish, and smooth the top with a spatula.

Evenly sprinkle the remaining 1/2 to 1 cup cheese, evenly sprinkle the reserved bacon, and bake for about 20 to 30 minutes, or until cheese is melted and is as golden browned as desired.

Evenly sprinkle with the reserved green onions and serve immediately.

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The most viewed loaded potato casserole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine