This cheesy, potato-ey casserole is reminiscent of classic loaded potatoes. Potatoes are roasted in a spice mix which packs them with tons of flavor and gives them a beautiful golden coloring.
Ingredients
- cooking spray:
- russet potatoes: 5 piece (chopped)
- olive oil: 3 Tbsp
- garlic powder: 1 Tbsp
- onion powder: 0.5 Tbsp
- paprika: 1 tsp
- black pepper: 0.5 tsp
- kosher salt: 1 tsp (divided)
- slices thick-cut bacon: 6 piece
- rotisserie chicken: 2 cups (shredded)
- ounces cream cheese: 8 piece (softened)
- tap water: 1 cup
- scallions: 0.5 cup (for garnish, sliced)
- hot sauce: 2 tsp
- ounces shredded Mexican-blend cheese: 8 piece (divided)
- sour cream: 3 Tbsp (for serving)
Metric Conversion
Stages of cooking
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Preheat the oven to 450 degrees F (230 degrees C). Coat a 9- x 1-inch baking dish with cooking spray.
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Combine potatoes, olive oil, garlic powder, onion powder, paprika, black pepper, and 1/2 teaspoon of salt in a large bowl; toss until evenly coated. Transfer to the prepared baking dish. Dotdash Meredith Food Studios
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Bake in the preheated oven until potatoes are golden and fork-tender, 25 to 30 minutes. Set aside. Dotdash Meredith Food Studios
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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 tablespoon drippings from the skillet. When bacon is cool enough to handle, finely chop, and set aside (about 1/2 cup).
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In the same large bowl, combine chicken, cream cheese, water, scallions, hot sauce, 1/4 cup of the bacon pieces, reserved bacon drippings, 1 1/2 cups cheese, and remaining 1/2 teaspoon salt. Dotdash Meredith Food Studios
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Fold chicken mixture into the potatoes in the casserole until well combined. Sprinkle with remaining 1/2 cup shredded cheese. Dotdash Meredith Food Studios
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Bake until cheese is melted, 10 minutes longer.
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Set an oven rack about 6 inches from the heat source and switch to the oven's broiler function. Broil on high for 3 minutes or until cheese is bubbling and brown in spots.
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Garnish with remaining bacon (about 1/4 cup) and additional scallions. Serve with sour cream.
