Loaded roasted potatoes, a new favorite dish. Crispy roast potatoes with shredded chicken and topped off with a molten layer of cheese, bacon and green onion. Comfort food doesn’t get any better.
Loaded Roasted Potatoes and Chicken
My loaded roasted potatoes and chicken have become a new favorite dish with my family. Comprising crispy roast potatoes, tasty chicken and topped with a layer of melted cheese with bacon. This tasty dish is one everyone will enjoy!
I don’t generally take pictures the first time I try out a new recipe. Often, I need to make changes to suit my family’s preferences. Sometimes it takes a few times of making a dish to really get it just right.
This recipe for Loaded Roasted Potatoes and Chicken, is inspired by Cook Lisa Cook’s Loaded Potato and Buffalo Chicken Recipe and is no exception. I can’t tolerate hot sauce, not even a little, it kills my tummy. So, I decided to substitute Worcestershire Sauce to see how that worked. I was happy as it turned out beautifully, though still a little spicy for me!
To cool the dish down a little I like to serve it with sour cream or ranch dressing on the side. My boys always want plenty of milk.
This is a quick dish to prepare, more of an assembly job as the oven does most of the hard work. This is the kind of dish I like to prepare, place in the oven and then get on with something else.
How to make my Loaded Roasted Potatoes recipe:
Preheat oven to 500F.
Mix oil, pepper, paprika, garlic powder and Worcestershire sauce.
Add cubed potatoes and stir to coat.
Pour into greased 9×13-inch dish and roast the potatoes for 45-50 minutes.
Once cooked, remove and lower temp to 400F.
Add the chicken on top, then cheese, bacon, onions and return to oven for 15 minutes to melt the cheese.
Serve with sour cream and/or ranch dressing on the side.
How to make crispy roast potatoes in the oven?
The trick to crispy roast potatoes is to place them into a really hot oven. Don’t be tempted to lower the heat in the oven until the potatoes have been roasted. Only once roasted should you add the chicken and other toppings.
Recipe Ingredients & Flavor Variations:
- SHREDDED CHICKEN: you can use any shredded chicken, leftover roast chicken from the weekends roast. We particularly like rotisserie chicken as it adds great flavor to the dish.
- POTATOES: floury potatoes are the best for roasting, something like a red potato or a Yukon gold would work. Avoid using too waxy a potato as they don’t roast quite so well.
- SEASONING: paprika, garlic powder and pepper season the potatoes before they are placed in the oven. You can add other spices and seasonings, depending on the flavors your family enjoy eating.
- WORCESTERSHIRE SAUCE: adds flavor and also saltiness to the potatoes which is why I don’t add in extra salt to the dish. If you like things spicy you could replace the Worcestershire sauce with hot sauce.
- SHREDDED CHEESE: is sprinkled over the potatoes after they have roasted in the oven. I like to use strong cheddar but you can use any flavor of cheese, just make sure it’s a cheese that melts well.
- BACON: adds real flavor to the cheesy topping for these potatoes. Use some crumbled bacon pieces or bacon bits.
- GREEN ONION: adds a freshness to the cheesy topping, you can substitute green onion with finely diced red onion or shallots.
- I hate to see anything going to waste and this is a great recipe for using up leftover roast chicken from the weekend’s roast.
- When I make this dish there are rarely any leftovers as the family usually finish the dish. Leftovers can be cooled, covered, and stored in the refrigerator for 2-3 days. When ready to enjoy heat up in a warm oven, or place in the microwave until warmed through.
Can these Loaded Roasted Potatoes be made ahead of time?
Make this dish up ahead of time by roasting the potatoes, leaving off the chicken, cheese, bacon and green onion topping and only finishing the dish just before serving.
However, it is worth noting that this will result in the potatoes loosing some of the crispiness that you get from the first roast. This is why this is a dish that I prefer to cook fresh, just before I am ready to eat.
I like to serve these easy roasted potatoes with sour cream or ranch dressing – sometimes a bit of both. However, you can add any dressing to these potatoes, a hot sauce (if you can handle the heat – I can’t!) or barbecue sauce would taste great too.
The potatoes and the chicken are packed full of flavor so I serve with a side of veggies, eg steamed green beans or broccoli. Alternatively serve with some dressed salad alongside this versatile potato and chicken dish.
Leave the chicken off this dish and you have a great tasting side dish that works with steak, pork, chicken or fish.
Don’t miss these delicious Chicken Recipes here at When Is Dinner:
- Mexican Chicken
- Cheesy Chicken
- Broccoli Cheese Stuffed Chicken Skillet
- Chicken Parmesan
- Chicken & Broccoli Alfredo Bake
- Skillet Honey Chicken
- Buttermilk Chicken
- 2 lbs shredded chicken The rotisserie kind adds great flavor
- 8-10 med potatoes peeled and cubed
- 1/3 cup oil
- 1 tbsp pepper
- 1 tbsp paprika
- 2 tbsp garlic powder
- 6 tbsp Worcestershire sauce
- 2 cups shredded cheese your choice the flavor
- 1 cup crumbled bacon or bacon bits
- 1 cup diced green onion I leave this out
Amount Per Serving: Calories: 1000Total Fat: 49gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 188mgSodium: 1218mgCarbohydrates: 71gFiber: 8gSugar: 6gProtein: 68g
These are a few items I find helpful in my own kitchen when preparing this Loaded Roasted Potatoes and Chicken Recipe:
OXO Good Grips Vegetable Brush (color may vary)Honsen Stainless Steel Potato Peeler for kitchen, Vegetable peeler for all FruitOXO 1169600 Good Grips 3-piece Mixing Set, White Bowls Brown Handles, Blue/Green/YellowOxo Good Grips 3-piece Silicone Spatula SetOXO Good Grips Freezer-to-Oven Safe 3 Qt Glass Baking Dish with Lid, 9 x 13Smashed, Mashed, Boiled, and Baked–and Fried, Too!: A Celebration of Potatoes in 75 Irresistible Recipes300 Best Potato Recipes: A Complete Cook’s GuideReader’s Digest: The Great Potato Cookbook: 250 Sensational Recipes for the World’s Favorite Vegetable