Ingredients: |
Ingredients: Cooking spray
5 large russet potatoes, peeled and chopped
3 tablespoons olive oil
1 tablespoons garlic powder
1 teaspoons paprika
12 teaspoons black pepper
1 teaspoons kosher salt, divided
6 slices thick-cut bacon
2 cups shredded rotisserie chicken
8 ounces cream cheese softened
1 cup water
1/2 cup sliced scallion, plus more for garnish
2 teaspoon hot sauce
8 ounces shredded Mexican cheese, divided
3 tablespoons sour cream for serving
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Directions: |
Directions:Step 1
Preheat the oven to 450İF. Coat a 9x 1 inch baking dish with cooking spray.
Step 2
Combine potatoes, olive oil, garlic powder, onion powder, paprika, black pepper, and 1/2 teaspoons of salt in a large bowl; toss until evenly coated. Transfer to the prepared baking dish.
Step 3.
Bake in the preheated oven until potatoes are golden and fork-tender, 20 to 30 minutes. Set aside.
Step 4.
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 tablespoons drippings from the skillet. When bacon is cool enough to handle, finely chop, and set aside ( about 1/2 cup)
Step 5.
In the same large bowl, chicken, cream cheese, water, scallions, hot sauce, 1/4 cup of the bacon pieces, reserved bacon pieces, 1 1/2 cups cheese, remaining 1/2 teaspoons salt.
Step 6.
Fold chicken mixture into the potatoes in the casserole until well combined. Sprinkle with remaining 1/2 cup shredded cheese.
Step 7.
Bake until cheese is melted, 10 minutes
Step 8
Set an oven rack above 6 inches from the heat source and switch to the oven broiler function. Broil on high for 3 minutes or until cheese is bubbling and brown in spots.
Step 9
Garnish with remaining bacon about 1/4 cup and additional scallions.
Serve with sour cream. |
This recipe for Loaded Chicken and Potato Casserole is from