Loaded Baked Potato Chicken (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Salt, as much as you like
02 -
Black pepper, as you prefer
03 -
1/2 cup whole milk
04 -
1 cup beef bacon bits
05 -
1/2 cup green onions, finely chopped
06 -
1 cup sharp cheddar cheese, shredded
07 -
1 cup full-fat sour cream
08 -
2 cups rotisserie chicken, shredded
09 -
4 large russet potatoes, baked and chopped into bite-sized cubes
# Instructions:
01 -
Lightly coat your 9×13-inch pan and crank your oven to 350°F (176°C).
02 -
When the baked potatoes cool down all the way, chop them into small cubes.
03 -
Scatter half the potato cubes across the bottom of your pan.
04 -
Toss on half the shredded chicken so it covers those potatoes.
05 -
Mix up your sour cream and milk in a bowl. Go until it’s silky and blended.
06 -
Dribble half the cream mix right over the layers of chicken and potatoes.
07 -
Now, sprinkle half your cheddar, most of your green onions, and a handful of beef bacon bits on top. Season everything with a dash of salt and pepper.
08 -
Pile on whatever you have left of the potatoes, chicken, cream mix, cheese, green onions, and bacon bits. Toss in extra salt and pepper if you want.
09 -
Wrap the pan in foil and bake it for 35-40 minutes, till it’s piping hot and bubbling nicely.
10 -
Take the foil off and let it bake another 5-10 minutes. It’ll get golden and crunchy up top.
11 -
Hang tight for about 5 minutes before you dig in. Everything needs time to settle together.
# Notes:
01 -
Chill those potatoes first before chopping. Warm spuds will just fall apart.