Loaded Cheesy Baked Potato and Chicken Casseroles

Heat oven to 425 degrees F. Arrange the bacon on a foil-lied rimmed baking sheet and cook until crisp, 15 to 18 minutes. Transfer to a paper towel-lined plate; break into pieces when cool. Meanwhile, place the potatoes in a medium pot, cover with cold water and bring to a boil. Add 2 teaspoon salt, reduce heat and simmer until the potatoes are just tender, 13 to 15 minutes. Drain transfer to a large bowl, add the sour cream and butter and roughly mash with a for (leaving some chunks). Add the chicken, broccoli, scallions, parsley, bacon, 1 1/2 cups cheese, and 1/2 teaspoon each salt and pepper to the potatoes and mix to combine. Transfer to a shallow 2 1/2 quart baking dish (or eight 6- to 8-oz ramekins). Serve with a green salad, if desired.