Baked Potato Chicken (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
1 cup beef bacon bits
02 -
1 cup shredded sharp cheddar cheese
03 -
Salt, to taste
04 -
2 cups cooked rotisserie chicken, torn into pieces
05 -
1/2 cup whole milk
06 -
Black pepper, to taste
07 -
4 big russet potatoes, baked and chopped into big cubes
08 -
1 cup sour cream (use full-fat)
09 -
1/2 cup finely sliced green onions
# Steps to Follow:
01 -
Turn your oven on to 350°F (176°C). Grease a 9×13-inch (33×23 cm) pan just a bit so things don’t stick.
02 -
After the potatoes are baked and no longer warm, chop them into big bite-sized cubes.
03 -
Scatter half the cubed potatoes in the base of your prepared dish—don’t worry about making it perfect.
04 -
Sprinkle on half of your pulled chicken, spreading it all over the potatoes.
05 -
In a bowl, stir whole milk and sour cream together until the texture feels smooth and everything looks mixed.
06 -
Splash half of that cream mix evenly onto the chunks of chicken and potato.
07 -
Add half your cheddar, most of the green onions, and some bacon bits. Give it a light shake of pepper plus salt if you want more flavor.
08 -
Pile up your leftovers—rest of the potatoes, last of the chicken, then cream sauce, cheese, green onions, and more bacon. Salt and pepper until you like how it tastes.
09 -
Toss a piece of foil over the pan and bake for 35 to 40 minutes. You want it hot all the way through and bubbling a little.
10 -
Take off the foil and let it bake about 5 to 10 more minutes so the top gets golden and crunchy.
11 -
Hold off for about 5 minutes out of the oven. Everything firms up, so it’s easier to serve.
# Additional Tips:
01 -
If your potatoes are cooled off before cutting, they’ll hold their shape better. Warm potatoes tend to fall apart.