Ingredients
– 2 cups cooked, shredded chicken
– 4 large russet potatoes, peeled and diced
– 1 cup sour cream
– 1 cup shredded cheddar cheese
– 1 cup milk
– 1/2 cup chopped green onions
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– Salt and pepper, to taste
– Additional cheese for topping
Equipment Needed
– Large mixing bowl
– 9×13-inch baking dish
– Large pot for boiling potatoes
– Whisk
– Baking sheet (for optional bacon)
Step-by-Step Instructions
To start off, I bring a large pot of salted water to a boil, adding in those diced russet potatoes until they’re tender but not falling apart—about 10 to 15 minutes. Once they’re done, I drain them and return them to the pot. This is the perfect moment to let that delicious aroma fill my kitchen! I gently mash the potatoes with a bit of milk, stirring in the garlic powder, onion powder, and salt and pepper to taste. This is where I like to take a little taste test; it’s amazing how those simple spices can elevate the dish! (See the next page below to continue steps…)