Recipe courtesy of


  • Cooking spray
  • 5 large russet potatoes, peeled and chopped
  • 3 tablespoons olive oil
  • 1 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1 teaspoon 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 scallions, plus more for garnish
  • 2 teaspoons hot sauce
  • 8 ounces shredded Mexican cheese, divided
  • 3 tablespoons sour cream, for serving.


  1. Preheat the oven to 450 degrees F (230 degrees C). Coat a 9- x 1-inch baking dish with cooking spray.
  2. 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.
  3. Bake in the preheated oven until potatoes are golden and fork-tender, 25 to 30 minutes. Set aside.
  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 tablespoon drippings from the skillet. When bacon is cool enough to handle, finely chop, and set aside (about 1/2 cup).
  5. 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.
  6. Fold chicken mixture into the potatoes in the casserole until well combined. Sprinkle with remaining 1/2 cup shredded cheese.
  7. Bake until cheese is melted, 10 minutes longer.
  8. 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.
  9. Garnish with remaining bacon (about 1/4 cup) and additional scallions. Serve with sour cream.

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