Loaded Baked Potato Chicken Casserole

• Preheat your oven to 400°F (200°C). Scrub the russet potatoes well and pierce each several times with a fork. Rub them with olive oil and sprinkle with a little salt. Place the potatoes on a baking sheet, then bake for 45-60 minutes, or until tender when pierced with a fork. Once done, let them cool slightly.
• While your potatoes bake, shred your cooked chicken breasts or thighs using two forks. In a skillet over medium heat, cook the turkey bacon until crisp. Remove and crumble into small pieces.
• Cut the baked potatoes in half lengthwise and carefully scoop out the insides into a large mixing bowl. Leave a small border so the skins maintain their shape. Mash the potato flesh slightly with a fork, then add milk, sour cream, garlic powder, onion powder, salt, and pepper. Mix until creamy and well combined.
• Add the shredded chicken, crumbled turkey bacon, chopped green onions, and half of the shredded cheddar cheese to the mashed potatoes. Stir everything together gently until evenly mixed.
• Transfer the potato mixture back into the potato skins or spread evenly in a greased baking dish for a casserole style. Sprinkle the remaining cheddar cheese evenly over the top. Bake at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly with golden spots.
• Let the casserole cool for 5 minutes before serving. Garnish with extra green onions or chives if desired. Serve alongside a fresh green salad or steamed veggies for a complete meal.