Loaded Baked Potato Casserole (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 large russet potatoes, baked and cut into 1-inch cubes
02 -
2 cups rotisserie chicken, shredded
03 -
1 cup full-fat sour cream
04 -
1 cup sharp cheddar cheese, shredded
05 -
1/2 cup green onions, finely chopped
06 -
1 cup beef bacon bits
07 -
1/2 cup whole milk
08 -
Salt, to taste
09 -
Black pepper, to taste
# Instructions:
01 -
Preheat oven to 350°F (176°C). Lightly grease a 9×13-inch (33×23 cm) baking dish.
02 -
Cut baked russet potatoes into 1-inch cubes once fully cooled.
03 -
Arrange half of the cubed potatoes in an even layer in the prepared baking dish. Distribute half of the shredded rotisserie chicken evenly over the potatoes.
04 -
Whisk together sour cream and whole milk until fully combined and smooth.
05 -
Drizzle half of the cream mixture evenly over the layered chicken and potatoes. Sprinkle half of the shredded cheddar, chopped green onions, and beef bacon bits over the top. Season lightly with salt and black pepper.
06 -
Repeat all previous layers with remaining potatoes, chicken, cream mixture, cheese, green onions, and beef bacon. Season again to taste.
07 -
Cover the dish with foil and bake for 35 to 40 minutes, or until hot and bubbling throughout.
08 -
Remove foil and bake an additional 5 to 10 minutes until the surface is golden and crisp.
09 -
Let stand for 5 minutes before serving to allow ingredients to set.