Baked Chicken Bacon Potato (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
Russet potatoes, 4 big ones, baked and chopped into cubes
02 -
Shredded rotisserie chicken, 2 cups
03 -
Green onions, half a cup, chopped up small
04 -
A whole cup of beef bacon bits
05 -
Cheddar cheese, a cup, shredded
06 -
Pour in half a cup of whole milk
07 -
Sour cream, go with a full cup, the richer the better
08 -
Add salt, however much you want
09 -
Toss in black pepper, as much as you feel like
# How to Make It:
01 -
Fire up the oven to 350°F (176°C) and butter the inside of your 9×13 pan so nothing sticks.
02 -
Let those baked potatoes chill all the way, then cube them up nice and small.
03 -
Drop half your potato cubes into the dish to start things off.
04 -
Spread out half the chicken to sit right on top of those potatoes.
05 -
In a bowl, whisk together your milk and sour cream until it looks smooth and creamy.
06 -
Pour half the fresh cream blend all over the chicken and potatoes.
07 -
Next, layer most of the green onions, a heap of cheddar, and a bunch of beef bacon bits on top. Sprinkle with black pepper and salt if that’s your thing.
08 -
Use up what’s left of your potatoes, chicken, wet mix, cheese, onions, and bacon bits. More salt or pepper can join the party now.
09 -
Cover everything with foil and bake for 35 to 40 minutes, until the top is bubbling and steamy.
10 -
Take the foil off and let it sit in the oven for another 5 to 10 minutes. You want a crispy, pretty top.
11 -
Give it about 5 minutes to rest before you help yourself. The layers gotta hang out and set up.
# Additional Tips:
01 -
Pop the potatoes in the fridge to cool off first. If you cut them up while hot, they'll just crumble.