Twice Baked Potato Casserole

Preheat oven to 450°F (232°C). Wash potatoes, poke holes with a fork, drizzle with olive oil, and slice in half lengthwise.

Place potatoes cut-side up in a baking dish, cover with aluminum foil, and roast for 1 hour until tender.

While potatoes roast, season chicken breast with salt, black pepper, garlic powder, onion powder, and paprika.

Heat cooking oil in a large skillet over medium-high heat. Sear chicken for about 5 minutes per side, or until cooked through. Remove from pan, let cool slightly, and shred.

In the same or a separate skillet, cook bacon until crispy. Remove, drain on paper towels, and crumble once cooled.

To make the sauce, combine cream of mushroom soup and heavy cream in a saucepan over medium heat.

Whisk in cream cheese, 1 cup of Colby Jack cheese, and the pepper jack cheese until melted and the sauce is smooth.

Season the sauce with lemon juice, black pepper, garlic powder, and chicken bouillon powder. Whisk to combine and set aside.

Once potatoes are done, carefully scoop out the insides into a mixing bowl, leaving about a 1/4-inch border to create potato skins.

To the scooped potato flesh, add melted butter, sour cream, 1 cup of Colby Jack cheese, and optional roasted garlic. Mash and mix until well combined and smooth.

Reduce oven temperature to 350°F (175°C). Stuff the potato mixture back into the potato skins in the baking dish.

Pour the cheese sauce evenly over the stuffed potatoes.

Layer the shredded chicken over the sauce, followed by the remaining 1 cup of Colby Jack cheese and the crumbled bacon.

Garnish with dried parsley.

Bake uncovered at 350°F (175°C) for 20-25 minutes, until bubbly and heated through.