Dinner

Cajun Chicken Loaded Potato Bake Recipe

ByJack Voss January 10, 2026January 10, 2026

Introduction

This Cajun Chicken Loaded Potato Bake is a flavorful, comforting dish that combines tender, spicy chicken with crispy roasted potatoes. Topped with melted cheddar, bacon, green onions, and sour cream, it’s perfect for an easy weeknight dinner or a satisfying family meal.

A white bowl filled with a layered dish starting with a base of seasoned roasted potato chunks with brown skin, topped with pieces of grilled chicken in light golden color, then a layer of melted bright orange cheddar cheese. Scattered over the cheese are small crisp pieces of reddish-brown bacon and dollops of white sour cream. Small green chopped scallions are sprinkled all over for color contrast. A silver fork rests inside the bowl on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large boneless skinless chicken breasts, cut into 1-inch cubes
1 tablespoon olive oil
1 tablespoon Cajun seasoning
4 medium russet potatoes, peeled and cut into 1-inch cubes
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1 cup shredded cheddar cheese
1/2 cup cooked bacon, crumbled
1/4 cup chopped green onions
1/2 cup sour cream

Instructions

Step 1: Preheat the oven to 425°F (220°C) and lightly grease a 9×13-inch baking dish with oil or nonstick spray.
Step 2: In a large bowl, toss the potato cubes with 2 tablespoons olive oil, salt, black pepper, and smoked paprika. Spread the potatoes evenly in the prepared baking dish.
Step 3: Roast the potatoes in the oven for 20 minutes, stirring once halfway through to ensure even browning.
Step 4: While the potatoes roast, combine the chicken cubes with 1 tablespoon olive oil and Cajun seasoning in a bowl. Mix until the chicken is evenly coated.
Step 5: Remove the baking dish from the oven after the initial 20 minutes. Scatter the seasoned chicken evenly over the partially cooked potatoes.
Step 6: Return the dish to the oven and bake for an additional 20 minutes, or until the chicken is cooked through and the potatoes are tender and golden.
Step 7: Sprinkle the shredded cheddar cheese and crumbled bacon over the top. Bake for another 3 to 5 minutes, until the cheese is melted and bubbly.
Step 8: Remove the dish from the oven and immediately top with chopped green onions and dollops of sour cream. Serve hot and enjoy.

Tips & Variations

For added creaminess, mix some sour cream into the potatoes before baking.
Substitute smoked paprika with regular paprika for a milder flavor.
Use turkey bacon or omit bacon altogether for a lighter version.
Add diced bell peppers or jalapeños for extra color and spice.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave in short intervals to retain moisture and prevent drying out.

How to Serve

The dish is presented in a white bowl filled with three main layers. The bottom layer consists of roasted potato chunks with golden-brown skin and a soft texture. The middle layer has cooked chicken pieces that are light brown and tender. The top layer is a mix of melted orange cheddar cheese, crispy reddish-brown bacon bits, dollops of white sour cream, and bright green chopped scallions sprinkled all over. A silver fork rests on the side inside the bowl, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sweet potatoes instead of russet potatoes?

Yes, sweet potatoes are a great alternative and add a natural sweetness that pairs well with the Cajun seasoning. Adjust cooking time as needed since sweet potatoes may soften faster.

Is this dish freezer-friendly?

It can be frozen before the final baking and topping with cheese and bacon. Thaw overnight in the refrigerator, then bake and add toppings as directed for best results.