Loaded Baked Potato Stuffing

Loaded Baked Potato Stuffing 2 tablespoons butter 1/4 cup all-purpose flour 1 teaspoon chili powder 1/2 teaspoon salt 1/4 teaspoon pepper 2 cups chicken broth 2 cups heavy cream 1 egg 1 1 pound loaf potato bread or potato rolls, cubed 1 pound bacon cooked and diced 6 oz cheddar cheese cut into very small cubes 1/4 cup sliced green onions. Preheat oven to 425 degrees. Prepare a 9x13 pan by spraying it lightly with nonstick spray. In a medium saucepan make a roux by melting the butter and then whisking in the flour to form a bubbly mixture. Add in the chili powder, salt, and pepper for flavoring. Pour in the chicken broth and whisk to combine. Bring to a boil. Once boiling the mixture will thicken quickly. Once it thickens remove from heat and set aside. In a small bowl whisk together the egg and heavy cream. Set aside. In a large mixing bowl mix together the bread chunks, cheddar cheese, and bacon. Slowly pour the cream mixture over it and stir to moisten everything. Then pour the chicken broth mixture over and stir to combine. Immediately transfer it to the prepared 9x13 pan and spread it out in an even layer. Bake at 425 degrees for 30 minutes, until the top starts to brown. Sprinkle with green onions and serve. You can always add a dollop of sour cream if you are feeling it.