Loaded Baked Potato Chicken (Printable Version)

Comforting casserole featuring layered baked potatoes, chicken, bacon, sharp cheddar, and creamy sour cream.

# Ingredients:

→ Potatoes

01 - 8 large Russet potatoes, baked, peeled, and cubed into 2.5 cm pieces

→ Protein

02 - 2 cups shredded rotisserie chicken
03 - 150 grams thick-cut bacon, cooked and crumbled

→ Dairy

04 - 400 grams full-fat sour cream
05 - 120 milliliters whole milk
06 - 200 grams sharp white cheddar cheese, freshly shredded

→ Vegetables

07 - 100 grams fresh green onions, chopped

→ Other

08 - Butter or cooking spray for greasing baking dish

# Steps:

01 - Preheat oven to 175°C and grease a 23x33 cm baking dish with butter or cooking spray to prevent sticking.
02 - Peel cooled baked potatoes and cut into uniform 2.5 cm cubes to ensure even texture after baking.
03 - Evenly spread half of the cubed potatoes across the bottom of the prepared baking dish to form the foundation.
04 - Distribute one cup of the shredded rotisserie chicken evenly over the potato layer for balanced flavor and texture.
05 - Whisk together full-fat sour cream and whole milk until smooth to create a rich, creamy binder for the layers.
06 - Pour half of the sour cream mixture over the chicken and potatoes, spreading evenly to ensure uniform creaminess.
07 - Sprinkle half of the shredded cheddar cheese, chopped green onions, and bacon bits evenly over the creamy layer.
08 - Repeat layering with remaining potatoes, chicken, sour cream mixture, and top with the remaining cheese, green onions, and bacon.
09 - Cover the dish tightly with aluminum foil and bake for 35-40 minutes until cheese is melted and edges bubble.
10 - Remove foil and bake an additional 5-10 minutes to brown the cheese top. Let rest for 5 minutes before serving to set layers.

# Notes:

01 - Pre-baking potatoes at least one day ahead ensures firm texture and easier handling while preventing burns during assembly.
02 - Allowing the casserole to rest for 5 minutes after baking facilitates clean slicing and cohesive portions.
03 - Using room-temperature sour cream results in a smoother mixture; cold sour cream can cause lumps and uneven texture.

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