Buffalo Chicken & Loaded Baked Potato Bake

So hubs found this recipe on Facebook of all places and decided we should try it.  We weren’t disappointed!  I did halve the recipe though and it will still feed us 3 times so doubled like the original recipe would be great for a crowd or potluck dinner!

I always make a recipe EXACTLY the way it reads the first time, but next time I will cut the pepper down A LOT!

CASSEROLE
1 pounds boneless chicken breasts, cubed (1″)
4-5 medium potatoes, cut in 1/2″ cubes
3 tablespoons cup Avocado oil
3/4 teaspoon sea salt
1  1/2 teaspoons black pepper 1/2 teaspoon
1 1/2 teaspoons paprika (I used smokey vs. sweet)
1 tablespoon garlic powder
3 tablespoons Frank’s hot sauce

  • Preheat oven to 500 degrees. 
  • Spray a 9X9 baking dish with cooking spray. 
  • In a large bowl mix together the avocado oil, salt, pepper, paprika, garlic powder and hot sauce. 
  • Add the cubed potatoes and stir to coat. 
  • Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. 
  • Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. 
  • While the potatoes are cooking, add the cubed chicken to the bowl with the left over avocado oil/hot sauce mixture and stir to coat. 
  • Once the potatoes are fully cooked, remove from the oven. 
  • Lower the oven temperature to 400 degrees.

TOPPING
2 cups fiesta blend cheese
1 cup crumbled bacon
1 cup diced green onion

  • Top the cooked potatoes with the raw marinated chicken. 
  • In a bowl mix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. 
  • Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.
  • Serve with extra hot sauce, sour cream and/or ranch dressing.

Your email address will not be published. Required fields are marked *