This hot brown baked potato tastes like a fun variation of a hot brown sandwich.
Packed with shredded chicken, bacon, cheese, and a crispy-skinned fluffy potato, you know it’s going to be good!
If you love fluffy oven-baked crispy potatoes then this recipe is for you. Topped with a homemade cheese sauce, shredded chicken, and bacon bits every bite is reminiscent of a hot brown sandwich making it perfect for summer weather and the Kentucky derby. Making potatoes in the oven is easy and simple thanks to the recipe below. Just a few moments on hands on time and a little patience are all you need for a perfect open faced baked potato.
What is a hot brown?
A hot brown is a sandwich most popularly found in the state of Kentucky. If you aren’t familiar with the Hot Brown Sandwich, it’s an open-faced turkey sandwich with a creamy cheese sauce, tomato, and bacon that is broiled until bubbly and crisp!
Instead of bread, I cleverly used baked potatoes as the perfect vehicle for a homemade cheese sauce and bacon. The pimento studded cheese sauce seeps into all the crevices in the baked potato. Even the skin tasted better with all the cheese and crispy, salty bacon.
- Large baking potatoes
- All-purpose flour
- Shredded cheddar cheese
- Shredded Gruyere cheese
- Shredded rotisserie chicken
- Cooked and crumbled bacon
For the exact amounts, please see the recipe card below.
How to Make Hot Brown Baked Potatoes
- Preheat your oven to 425 degrees F.
- Scrub your potatoes well under running water and then pat them dry.
- Rub the potatoes with olive oil and season with some salt.
- Prick all of the potatoes with a fork to allow the steam to escape.
- Place the potatoes onto a foil-lined baking sheet and bake in the oven for 50 minutes, remembering to rotate about halfway through.
- Let your potatoes cool until they can be handled easily.
- While the potatoes are cooling, prepare the cheese sauce.
- In a small saucepan melt your butter before whisking in the flour. Continue to whisk for 1 minute.
- Gradually whisk in the milk and bring it to a boil.
- Reduce the heat to low and add in your shredded cheeses. Continue whisking until smooth.
- Remove from the heat and stir in the pimento.
- Assemble your baked potatoes by carefully cutting a slit into the potatoes and pressing onto the ends to push the filling upwards.
- Divide the chicken amongst the potatoes and top with cheese sauce and crumbled bacon.
- Serve immediately.
What type of potato should I use?
For the best oven roasted potatoes ever I highly recommend sticking with the tried and true Russet brown potato. They are wonderfully starchy on the inside making them perfect for getting soft and fluffy results after baking. Other potatoes like red or yellow have too high of a water content and will not be as soft as desired once they have finished baking.
How long is the cheese sauce for baked potatoes good for?
You can keep your leftover cooled cheese sauce stored in an airtight container in the fridge for up to 3 days. before using, reheat it slowly in a pot on the stove over medium-low heat until warm and bubbly, stirring every so often for even heating and to prevent sticking or burning. You can use leftover cheese sauce for anything from leftover baked potatoes to nacho chips and steamed broccoli. It even makes a great cheese sauce for pasta if desired!
Can I make this brown potatoes recipe in advance?
You most certainly can make the different aspected of this recipe and keep them stored in the fridge until the day you’re ready to eat. then simply reheat again before serving and assembling. Simply chill the cheese sauce for up to a few days. Also, keep the potatoes wrapped in foil and in an airtight container. when ready to eat, heat them up in the oven for several minutes (still wrapped in foil) and then unwrap and assemble.
Check out these other great potato recipes soon:
- How to Bake a Potato
- Potato Soup Recipe with Leeks and Bacon
- Baked Breakfast Potatoes
- Crockpot Mashed Potatoes Recipe
- Potato Corn Chowder
- Easy Scalloped Potatoes Recipe
- 12 large baking potatoes
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cup milk
- 3/4 teaspoon paprika
- 1/4 teaspoon salt
- 1 cup shredded cheddar cheese
- 2 cup shredded Guyere cheese
- 1 4oz jar pimentos, drained
- 1 large rotisserie chicken shredded
- 1 lb pound bacon cooked and crumbled
- Preheat oven to 425. Scrub your potatoes under running water. Pat dry. Rub the potatoes with olive oil and season potatoes with salt. Prick all the potatoes with a fork to allow steam to escape. Place potatoes on a foiled lined baking pan. Bake potatoes for 50 minutes, rotating half way. Let potatoes cool until they are easily handled.
- While potatoes are cooling prepare cheese sauce. Melt butter in a small saucepan. Whisk in flour. Continue to whisk for 1 minute. Gradually whisk in milk and bring to a boil.
- Reduce heat to low and add cheeses. Continue to whisk until sauce is smooth. Remove from heat and stir in pimento.
- To assemble, carefully slit potatoes; do not cut through the potato. Carefully press on ends of potatoes to push filling upward. Divide chicken among potatoes, top with cheese sauce and crumbled bacon. Serve immediately.
Amount Per Serving Calories 661Total Fat 28gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 14gCholesterol 98mgSodium 1024mgCarbohydrates 68gFiber 7gSugar 4gProtein 35g