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Preheat your oven to 375°F (190°C).
Prepare your potatoes: Bake the potatoes ahead of time (or use leftover baked potatoes). Once cooled, peel and cube them into bite-sized pieces.
In a large mixing bowl, combine the cubed potatoes and shredded chicken. Season lightly with salt and pepper.
Add in the sour cream, half of the shredded cheese, and half the chopped green onions. Mix gently until everything is well coated and evenly distributed.
Transfer the mixture to a greased 9×13-inch casserole dish, spreading it into an even layer.
Sprinkle the remaining cheese evenly over the top, then add the crumbled bacon.
Bake for 25-30 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
Remove from the oven and top with the rest of the green onions for a fresh burst of flavor.
Serve hot, straight from the baking dish!