Baked Potato Chicken Bacon (Print-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
Pile on as much ground black pepper as you like
02 -
Throw in salt to taste
03 -
Half a cup of chopped green onions
04 -
Four large russets, already baked and diced
05 -
A cup of beef bacon crumbles
06 -
A cup of shredded sharp cheddar
07 -
A cup of sour cream, full-fat
08 -
Half a cup of whole milk
09 -
Two cups of pulled rotisserie chicken
# Step-by-Step Directions:
01 -
Make sure those baked potatoes aren’t hot before you start chopping them into chunks.
02 -
Smear some oil or spray on a 9×13-inch pan and kick your oven on at 350°F (176°C).
03 -
Whisk together the sour cream and milk in a bowl till it gets smooth and creamy.
04 -
Spread half the chicken across the bottom and top with half the potato cubes.
05 -
Drizzle on half your creamy mix, then top with a good sprinkle of shredded cheese, most green onions, and enough bacon bits. Add a little salt and pepper now.
06 -
Put on any leftover potatoes, chicken, that creamy mix, more cheese, the last of the onions, and finish with any bacon bits you’ve got left. Don’t skip more salt or pepper if you want.
07 -
Cover the pan with some foil and let it bake for around 35-40 minutes till it’s bubbling and cozy.
08 -
Take the foil off, pop it back in, and wait 5-10 minutes till the top looks golden and crunchy.
09 -
Give it five minutes to set before you help yourself. It’s worth the wait.
# Helpful Notes:
01 -
Let your potatoes cool off before you chop or they’ll just crumble everywhere.