Game Day Loaded Baked Potatoes with Chicken and Sweet Onion & Bacon Dip
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Game Day Loaded Baked Potatoes with Chicken and Sweet Onion & Bacon Dip

Football season is upon us and impromptu entertain is not uncommon at our home.  Yesterday was no exception.  We finished watching the New Orleans game next door and then move over to our place for the Tampa Bay game.  I had decided that instead of serving just appetizers, I would make game day casserole that would feed a crowd, feel like an appetizer but be hearty enough stand in as dinner for the gang.I

 found a recipe for Loaded Baked Potatoes with Chicken online that inspired me to create something similar.  It was great!  I made it in the afternoon stuck in the fridge and popped it in the oven about 45 minutes before the gang relocated here.So easy but yet so yummy!

Along with it a made a bacon and sweet onion dip to serve with potato chips.  Serving these along with a platter of fresh in season fruit complete the game day buffet.  Dinner that felt like an appetizer buffet.The best part of this combo is that I use some of the dip in the baked potatoes!  

The gang loved the dip. It was sweet yet salty and creamy with a little tang reminiscent of a French onion dip but with more going for it.

The second best part of this menu is that you can make the dip and the casserole use 1 bowl and 1 pan.  No need to dirty a lot of dishes!

Loaded Baked Potatoes with Chicken

  • 2 pounds boneless chicken breasts, diced into 1/2 pieces
  • 3 pounds of red or white baby potatoes, quartered
  • 2 tablespoons Wildtree roasted garlic grapeseed oil
  • 1 tablespoon Wildtree Garlic Galore
  • 1 teaspoon Wildtree Rancher Steak Rub1/2 cup of Sweet Onion Dip (see below)
  • 2 cups Mexican cheese blend
  • 1 cup diced green onion (optional)

Preheat oven to 400 degrees. Place the grapeseed oil in the bottom of a large casserole or 9 x 13 pan. Using a pastry brush, spread the oil on the side and bottom of the pan to coat it. Add diced chicken and potatoes.  Add remaining ingredients except cheese and green onions. Toss or mix with your hand to fully coat all the chicken and potato pieces.

Bake for 35 to 45 minutes, stirring occasionally, or until the chicken and potatoes are cooked through and they start to brown on the top. 

Remove from the oven and top with cheese, return to the oven and broil on low for another 5 minutes or until cheese is melted.Sprinkle with green onions.  You can serve with sour cream on the side or blue cheese or ranch dressing if desired.Inspiration for this recipe was found on Free Fun Fab.

Sweet Onion and Bacon Dip

  • 1 jar of Wildtree Sweet Onion Jam
  • 1 1/2 cup of Greek yogurt
  • 1/2 cup of mayonnaise
  • 1 teaspoon Wildtree apple balsamic vinegar
  • 1 package of precooked bacon, cut into bits, sauteed until crisp in 1 teaspoon to 1 tablespoon of Wildtree hickory smoked or roasted garlic grapeseed oil
  • 1 teaspoon sriracha
  • 1/4 teaspoon of chipotle powder (or to taste)
  • salt and white pepper to taste

Mix all ingredient in a small bowl and refrigerate until ready to serve. Serve with chips, crackers or even on bagel chips.My piggy spatula was just the tool I needed for mixing the dip. :) Inspiration for this recipe was from the Smells Like Home blog’s recipe for Bacon, Scallion and Caramelized Onion Dip.


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