We love twice baked potatoes, but they can be so much work with all the baking and cooling and mixing and scooping and re-stuffing. I like simple recipes. I want to be able to enjoy what I've cooked and sometimes its hard to do that after all the prep and cleaning. That is why I was so drawn to this Paula Deen recipe--it allows for the same great flavor combos with much less work!
Loaded Baked Potato Casserole
½ (8-ounce) package Philadelphia Cream Cheese
¾ teaspoon ground black pepper
3½ cups shredded rotisserie chicken breast, divided
2 cups shredded Cheddar cheese, divided
1 cup chopped green onion, divided
1 (12-ounce) package fresh broccoli florets, divided
6 slices Smithfield Naturally Hickory Smoked Bacon, cooked, crumbled, and divided
1. Preheat oven to 375º. Grease a 13x9-inch baking dish. Peel back film at corner of each package of potatoes to vent. Microwave on HIGH for 3 minutes.
2. In a large bowl, combine potatoes, cream cheese, and pepper; beat at medium speed with a mixer until combined. Stir in 1¾ cups chicken, 1 cup cheese, 2/3 cup green onion, half of broccoli, and half of crumbled bacon. Spread mixture in prepared dish. Sprinkle with remaining 1¾ cups chicken, remaining broccoli, remaining bacon, and remaining 1 cup cheese.
3. Cover and bake for 45 minutes or until cheese melts and casserole is heated through. Top with remaining 1/3 cup green onion.