loaded baked potato casserole

This was so easy it was criminal and yet flavorful and yummy. If you make it on a weeknight, leave yourself some time to make the bacon and do some chopping–but it’s definitely doable. Literally a meat and potatoes meal, and delish to boot. Enjoy!

Originally found on A Household Almanac Rachel Schultz


  • 4 russet potatoes, cubedIMG_2024
  • 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
  • Season Salt


  1. Preheat oven to 350 degrees.IMG_2033
  2. Place potatoes in a 9×13 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.IMG_2035
  5. Top with green onion.

tara’s tips: I used kosher salt on my potatoes and chicken instead of table salt. And when it came to mixing things up, I used my hands–sometimes there’s just no better way. I used salt, pepper, and season salt on my chicken. I fried 7 pieces of bacon and then crumbled it. Once again, I used thin sliced chicken breasts, which for recipes of this nature, does not make for easy chopping, I’d recommend using regular chicken breasts. Because I seasoned my chicken and the potatoes, I did not season with salt and pepper after adding the butter slices. It goes without saying, I grated my own cheese, in this case, an entire block of mild cheddar. And I admittedly forgot to cover with foil, so I baked for 70 minutes uncovered and it still came out yummy.


skillet chicken–guest post!

This is my blog’s first guest post and I am super excited to feature friend and fellow-foodie–Michelle! She is a master in the kitchen, preparing delectable dishes with healthy options. So, without further adieu…

Michelle P.
I’m so excited to be doing my first ever blog post for my dear friend, Tara–and on one of my favorite topics, FOOD!

Food Prep 2I love making delicious and healthy dinners for my family. Since it’s a grey, damp winter day I’m pulling out one of my old standbys and a family rated “keeper”. Shout out to one of my best friends, Stella, for passing this one along after one of our long doggie walks. My great dane, Skye, LOVES, Stella’s chocolate lab, George…but that romance could be it’s own blog, especially since this is our second generation of a Great Dane/Chocolate Lab connection over the years.

Even better–there are just a few ingredients needed for this recipe and cleanup is easy with just one skillet pan. Dinner is ready in a little over 1 hour (including prep). Perfect for those crazy weeknights after getting home from work, having to run the kids around, get the dog walked, etc….or it’s a nice, easy Sunday dinner to kick off the week.

From the Can’t Cook Book by Jessica Seinfeld (yep…Jerry’s wife).
1 Yellow Onion (I like Vidalia)
1/2 cup of water
5 Medium Yukon Gold potatoes (about 1 ¼ lbs.) sliced into ¼ inch-thick rounds
1 tbsp. extra-virgin olive oil (I splurge here and use Wegman’s Basting Oil w/Garlic & Herbs for extra flavor)
2 tbsp. fresh rosemary leaves (about 2 sprigs)
1 ½ tsp. kosher salt, divided (I swap this out and use Secolari’s Black Truffle Sea Salt—“the bomb!”)
¾ tsp. black pepper, divided
1 tbsp. ground coriander (or more to taste)
4 small bone-in, skin-on chicken thighs (about 1 ¼ lbs. total)
4 chicken drumsticks (about 1 lbs. total)

michelle’s musings: For my Staub skillet size, I use 3 potatoes, 1 onion, ¼ cup water and 8 chicken thighs.

1). Heat the oven (with the oven rack in the low position) to 425.

2). Scatter onions over the bottom of a large, oven-proof skillet. Add water. Lay the potatoes over the onions. Drizzle with olive oil. Sprinkle rosemary leaves over the potatoes along with 1 tsp. salt and ¼ tsp. pepper.

Step 1
michelle’s musings: When using Wegman’s Basting Oil, I skip the salt & pepper seasonings here and just brush on the herb oil.

3). Combine the coriander with the remaining salt and pepper.

michelle’s musings: You really want to create a good amount of spice rub so I usually eye-ball the spices and add more as I go. This creates a nice, crispy skin.Step 2a

4). Rub spices into both sides of the chicken pieces. Lay chicken skin side up, over the potatoes. Roast until chicken is cooked through and potatoes are tender, about 1 hour.

son’s suggestion: For all of you with “picky” teens…our sixteen-year-old son, likes to add ketchup to his serving. Go figure?!
Serves 4 (easily)

Nutrition Information (courtesy of My Fitness Pal):
1 Serving: 483 calories, 24 fat (g), 6 saturated fat (g), 137 cholesterol (mg), 865 sodium (mg), 30 carbs (g), 34 protein (g)

Veggie Side Suggestion: On the flip side, we have a very health conscientious college age daughter, and she loves veggies! For a quick side, I’ll throw what I have handy on a separate pan to roast while this is cooking. For example, asparagus with cherry tomatoes & red onion tossed in some more of the Wegman’s basting olive oil is a fav!