Ingredients
Red potatoes, chopped
Butter
Sour cream
Kosher salt
Black pepper
Garlic powder
Paprika
Broccoli florets, steamed or roasted until crisp-tender
Cooked chicken, shredded or chopped (e.g., rotisserie)
Bacon, cooked and crumbled
Shredded cheese (cheddar or blend), divided
Instructions
Preheat oven to 350°F and grease a 10-inch baking dish.
Boil chopped red potatoes until fork-tender (10–15 minutes), drain and return to the pot.
Steam or roast broccoli until bright green and slightly tender.
Cook bacon until crispy, then crumble or chop.
Mash the potatoes with butter, sour cream, salt, pepper, garlic powder, and paprika until creamy and combined.
Stir in broccoli, chicken, bacon, and half of the shredded cheese.
Transfer mixture to the prepared baking dish and top with the remaining cheese.
Bake for 20–25 minutes until hot and cheese is bubbly and golden.
Let cool for a few minutes before serving.
Notes
Use a mix of sharp cheddar and mozzarella for extra flavor.
Don’t overcook broccoli—it finishes in the oven.
Keep potato skins on for a rustic texture.
Warm chicken before mixing for even baking.
