This cheesy, potato-ey casserole is reminiscent of classic loaded potatoes. Potatoes are roasted in a spice mix which packs them with tons of flavor and gives them a beautiful golden coloring.
Ingredients
- cooking spray
- 5 large russet potatoes, peeled and chopped
- 3 tablespoons olive oil
- 1 tablespoon garlic powder
- ½ tablespoon onion powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 1 teaspoon kosher salt, divided
- 6 slices thick-cut bacon
- 2 cups shredded rotisserie chicken
- 8 ounces cream cheese, softened
- 1 cup tap water
- ½ cup sliced scallions, plus more for garnish
- 2 teaspoons hot sauce
- 8 ounces shredded mexican-blend cheese, divided
- 3 tablespoons sour cream, for serving
Instruction
- Preheat the oven to 450 degrees F (230 degrees C). Coat a 9- x 1-inch baking dish with cooking spray.
- Combine potatoes, olive oil, garlic powder, onion powder, paprika, black pepper, and 1/2 teaspoon of salt in a large bowl; toss until evenly coated. Transfer to the prepared baking dish.
- Bake in the preheated oven until potatoes are golden and fork-tender, 25 to 30 minutes. Set aside.
- Meanwhile, cook bacon in a large skillet over medium, turning occasionally, until crisp, 10 to 15 minutes. Drain bacon on a paper towel-lined plate; remove and reserve 1 tablespoon drippings from the skillet. When bacon is cool enough to handle, finely chop, and set aside (about 1/2 cup).
- In the same large bowl, combine chicken, cream cheese, water, scallions, hot sauce, 1/4 cup of the bacon pieces, reserved bacon drippings, 1 1/2 cups cheese, and remaining 1/2 teaspoon salt.
- Fold chicken mixture into the potatoes in the casserole until well combined. Sprinkle with remaining 1/2 cup shredded cheese.
- Bake until cheese is melted, 10 minutes longer.
- Set an oven rack about 6 inches from the heat source and switch to the oven's broiler function. Broil on high for 3 minutes or until cheese is bubbling and brown in spots.
- Garnish with remaining bacon (about 1/4 cup) and additional scallions. Serve with sour cream.
