Loaded Baked Potato Casserole

Loaded baked potatoes are one of those meals that is so good because it’s made up of ingredients that are so good, even individually. I mean cheese…I could eat cheese by the block. Meat…what’s not to love about meat? Potatoes…enough said. Butter…you get my point, right? So you put all these things together, and you’ve got cooking perfection.

This recipe is one I came up with when all I wanted for dinner was a loaded baked potato, but didn’t realize it until it was time for dinner. Does that ever happen to you? By the time you realize exactly what you want, you’re too hungry to wait for it to cook? Yeah, that’s where I was at.

The idea came to me because I didn’t have the patience to wait for a potato to bake…but I knew that sliced up, the potatoes would bake much quicker; in about the same amount of time it would take me to cook up some chicken and shred some cheese. The wheels began turning, and before I knew it, Loaded Baked Potato Casserole was born. I’m sure someone else, somewhere has made something like this before; there’s rarely an entirely new idea created, especially when it comes to cooking…but as far as I knew at the time, I had invented something wonderful!

Ya’ll enjoy this recipe! It’s another favorite here on the farm!



Russet or Red Potatoes, cut into ½” pieces (Enough to cover the bottom of a 9 x 13 baking dish a couple of layers deep)

1 ½ (¾ cup) sticks of butter, salted

Meat (this time I used 3-4 chicken breasts, but you can also use cooked pulled pork, brisket, roast, etc)

2 cups of cheese (or more if desired)

1-1 ½ cups of barbeque sauce

Sour Cream

Salt/Pepper to taste

Garlic Powder, to taste

Onion Powder, to taste

Chili Powder, to taste



9 x 13 baking dish, greased

Griddle or Frying Pan


Knife/Cutting Board

1. Grease your baking dish and preheat your oven to 350°F.
2. Wash your potatoes and cut them up into about ½ “ pieces.
3. Cover the bottom of your baking dish with sliced potatoes until the potatoes are about 2 layers deep.
4. Cut up one stick of butter and spread out over the potatoes.
5. Give the potatoes a healthy seasoning of salt, and then a little less pepper. Stir everything together and return the potatoes back to being pretty level.
6. Bake uncovered for about 20-25 minutes, or until potatoes are able to easily be pierced through with a fork.

While potatoes are baking:

7. Cut up chicken breasts into 1” squares (I also slice the chicken breasts in half before cutting them up to reduce thickness and cook time).
8. To your griddle or frying pan, add the remaining ½ stick of butter, sliced up and turn on medium heat.
9. When the butter has melted, add chicken and the following spices to taste: salt, pepper, garlic powder, onion powder, and chili powder. (If you don’t know where to start, I would suggest about 2 teaspoons of each for 4 chicken breasts.)
10. Fry up your chicken, only stirring occasionally until fully cooked.
11. Shred your cheese, unless you’ve bought it pre-shredded.
12. About this time, your potatoes should be perfect. Pull them out of the oven and give them another stir before returning them to level.
13. Evenly spread out your chicken pieces over the potatoes.
14. Evenly pour your barbeque sauce over everything. I usually give it one more soft stir to coat everything…you just don’t want to mess with it too much so your potatoes don’t turn into a mushy mess.
15. Top everything with shredded cheese
16. Pop it back into the oven to warm, just until the cheese melts a little, about 5 minutes.
17. Serve immediately, and top each serving with a big ol’ scoop of sour cream (and chives if you’re in the mood to impress!)

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