Ingredients

• cooking spray
• 5 large russet potatoes , peeled and chopped
• 3 tablespoons olive oil
• 1 tablespoon garlic powder
• 0.5 tablespoons onion powder
• 1 teaspoon paprika
• 0.5 teaspoons black pepper
• 1 teaspoon kosher salt , divided
• 6 slices thick-cut bacon
• 2 cups shredded rotisserie chicken
• 8 ounces cream cheese , softened
• 1 cup tap water
• 0.5 cups sliced scallions , plus more for garnish
• 2 teaspoons hot sauce
• 8 ounces shredded Mexican-blend cheese , divided
• 3 tablespoons sour cream , for serving

Instructions

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

Nutrition per serving