Loaded Baked Potato Chicken (Print Version)
# Ingredients:
→ Base Ingredients
01 -
4 large russet potatoes, baked, cooled, and cut into 2.5 cm cubes
02 -
2 cups (approximately 280 g) rotisserie chicken, shredded
→ Dairy and Cream
03 -
240 ml full-fat sour cream
04 -
120 ml whole milk
05 -
100 g sharp cheddar cheese, shredded
→ Additions
06 -
120 ml bacon bits (real, cooked)
07 -
60 ml green onions, finely chopped
08 -
Salt, to taste
09 -
Black pepper, to taste
# Instructions:
01 -
Preheat oven to 175°C. Lightly grease a 22 x 33 cm baking dish.
02 -
Cut baked and cooled russet potatoes into uniform 2.5 cm cubes.
03 -
Spread half of the cubed potatoes evenly in the bottom of the prepared baking dish.
04 -
Distribute half of the shredded rotisserie chicken over the potatoes.
05 -
Whisk sour cream and whole milk together until fully smooth.
06 -
Pour half of the sour cream mixture evenly over the first layer of potatoes and chicken.
07 -
Sprinkle half of the shredded cheddar cheese, half of the green onions, and half of the bacon bits over the casserole. Season lightly with salt and black pepper.
08 -
Repeat the layering process with the remaining potatoes, chicken, cream mixture, cheese, green onions, and bacon. Season again if desired.
09 -
Cover the dish with aluminium foil and bake for 35-40 minutes, until the casserole is bubbling throughout.
10 -
Remove the foil and bake for an additional 5-10 minutes, until the surface becomes golden and slightly crisp.
11 -
Allow the casserole to rest for 5 minutes before serving to ensure cohesive portions.
# Notes:
01 -
For best texture, allow baked potatoes to cool fully before cubing to prevent crumbling during layering.
02 -
Substitute smoked turkey bacon for a lighter option without sacrificing flavour.