RECIPE FOR LOADED BAKED POTATO CASSEROLE RECIPES

Steps:

• Preheat oven to 500 degrees.
• In large bowl mix olive oil, salt, pepper, paprika, garlic powder and hot sauce.
• Add potatoes to bowl and allow to marinate for 10 minutes.
• Using a strainer and another bowl, drain the potatoes. Collect all remaining sauce in one bowl and set aside.
• Coat baking dish with cooking spray.
• Spread potatoes evenly in baking dish and bake for 45 minutes, stirring every 15 minutes.
• Fry bacon and set aside to drain.
• Using the bacon grease, brown the chicken cubes and add them to the remaining sauce. Coat the chicken cubes evenly in the sauce.
• Once potatoes are done, spread the chicken on top. Bake for 12 minutes.
• Crumble the bacon, grate the cheese, and chop the green onions.
• Layer the cheese, bacon, and half of the green onions and bake for 3 - 5 minutes more, until the cheese is melted.
• Add fresh green onions before serving.

Steps:

• Combine potatoes, chicken broth, onion, butter, salt, and pepper in a slow cooker (such as Crock Pot®). Cook on High until soup flavors meld and potatoes are extremely soft, 4 to 5 hours.
• Stir bacon, half-and-half, Cheddar cheese, and sour cream into the soup. Turn heat to Low setting; cook until thick and creamy, 15 to 20 minutes more.
• Mash the soup in the slow cooker using a potato masher to your desired consistency. Garnish with additional Cheddar cheese, sour cream, and chives.