Greek Yogurt Loaded Baked Potato Casserole
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Loaded Potato Casserole
Let me introduce you to one of my favorite recipes that I’ve been making for years: the loaded potato casserole. Basically, loaded baked potatoes, in casserole form. Made with crispy bacon, gooey cheese, golden brown potatoes, and a creamy ranch dressing, this hearty side dish is pure comfort food.
If you’re looking for a complete meal for Sunday dinner or a holiday, Try it with Instant Pot Beef Short Ribs and Air Fryer Butternut Squash.
Don’t let the word “comfort food” freak you out. This delicious side dish has all the components of comfort food, but is made with nonfat Greek yogurt as opposed to sour cream, heavy cream, or cream cheese. With no butter or olive oil and just a bit of mozzarella cheese, there’s a perfect amount of cheesiness without being too heavy or fattening.
This is one of my favorite things to make for a holiday meal because it’s packed with delicious flavor, is hearty and filling but leaves room for all the other delicious things on the table. Basically, it’s a perfect side dish, without going overboard.
Why you’ll love this recipe
- The perfect side to any holiday meal.
- A lighter version of a classic family favorite.
Ingredients and Substitutions
These are the main ingredients and substitutions for this Loaded Potato Casserole. See the recipe card below for the full ingredients list and instructions:
Boneless Skinless Chicken Breasts
Bacon
Petite Golden Potatoes: you can use any kind of potatoes: red potatoes, Yukon gold potatoes or russet potatoes even sweet potatoes are great.
Mozzarella Cheese: Colby Jack or sharp cheddar cheese
Nonfat Plain Greek Yogurt
Dietary Modifications
- This recipe is gluten-free, as is.
- To make dairy-free, use non-dairy yogurt and either omit or swap the cheese for a non-dairy alternative.
How to make this loaded baked potato casserole
Step 1: preheat, prep and cook potatoes
Pre-heat oven to 425 degrees Fahrenheit. Chop potatoes into quarters or bite-sized pieces. Spray a 9 x 13 casserole dish with non-stick cooking spray. Place potatoes in prepared baking dish, add salt and black pepper and bake for 20 minutes.
Step 2: prep chicken and ranch
While the potatoes cook, chop chicken into bite-sized pieces and mix ranch ingredients in a small bowl.
Step 3: mix casserole ingredients together
When the potatoes are done cooking, add raw chicken and ranch to the dish and stir to evenly coat the potatoes and chicken in the ranch.
Step 4: cook chicken with potatoes and ranch dressing
Place back in the oven for 20-25 minutes until the chicken is fully cooked through.
Step 5: cook bacon, add toppings and return to oven
While the chicken and potatoes cook, cook your bacon on the stove until crispy. Chop into bite-sized pieces. When the chicken is cooked through and the potatoes are fork tender, top with cheese and bacon bits and place back in the oven for another 5-7 minutes until the cheese is fully melted.
Step 6: remove from oven and add additional toppings
Remove from oven and add green onions and hot sauce (optional) and enjoy.
If you like this casserole be sure to check out some of our other favorite side dish recipes!
- Crab Spinach and Artichoke Dip
- Low Carb Corn Casserole
- Greek Yogurt 5 Layer Dip
- Dill Pickle Pasta Salad
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Loaded Potato Casserole
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Ingredients
- 1 – 1.5 lbs. raw chicken breast, cubed
- 1 lbs. petite golden potatoes, chopped
- 3/4 cup low skim mozzarella cheese shreds
- 6 pieces of bacon, cooked and chopped
- Chopped green onions
- Fresh cracked pepper
Greek Yogurt Ranch:
- 1/2 cup nonfat Greek yogurt (Fage)
- 1 tsp apple cider vinegar
- 1 tsp dried dill
- 1 tsp dried chopped chives
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
Instructions
- Preheat oven to 425 degrees Fahrenehight. Chop potatoes into quarters or bite sizes pieces. Spray a baking dish with non stick, add potatoes salt and pepper and bake for 20 minutes.
- While the potatoes cook chop chicken into bite size pieces and mix ranch ingredients in a bowl.
- When the potatoes are done cooking, add raw chicken and ranch to the dish and stir to evenly coat the potatoes and chicken in the ranch.
- Place back in the oven for 20-25 minutes until the chicken is fully cooked through.
- While the chicken and potatoes cook, cook your bacon on the stove until crispy. Chop into bite size pieces.When the chicken is cooked through and the potatoes are fork tender top with cheese and bacon and place back in the oven for another 5-7 minutes until the cheese is fully melted.
- Top with chopped green onions and enjoy!
Notes
- Nutritional information is an estimate and will vary with substitutions.
- Use full-fat Greek yogurt for a creamier dressing.
- Weight your final and divide by 5 for total grams per serving.
Delicious! Just curious the serving size? The macros are listed but I don’t see the serving size. Love everything you create and can’t wait to get the cookbook today!
The serving size is 150g which is a little less than one cup. Weighing it out to 150g grams is the best way to get the most accurate serving size.
This is so good! In addition to being loaded with protein, it’s delicious!
Help! I am making this for Bible study tomorrow and prepped everything tonight but just realized there’s no temp listed! What temp do I use?
Hi! If I am using premade ranch dressing, how much should I use in the recipe? Thanks!