You don’t have to be a casserole fan to fall for this mouthwatering dish. The mix of loaded baked potato and buffalo chicken comes together to create something irresistibly delicious.

Ingredients

• 10 potatoes, peeled and cubed into bite sized pieces
• 2 lbs. chicken breast, cubed into bite sized pieces
• 2 cups Colby and Monterey Jack cheese, shredded
• 1 cup green onions, diced
• 1 cup cooked and crumbled bacon
• 1/3 cup olive oil
• 1 1/2 tsp. salt
• 1 Tbsp. pepper
• 1 Tbsp. paprika (for a smoky flavor you can use smoked paprika)
• 2 Tbsp. garlic powder
• 6 Tbsp. hot sauce

Directions

Step 1: Preheat the oven to 500 degrees and lightly grease the bottom and sides of a 9×13-inch baking dish.

Step 2: In a large bowl, whisk together olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the potatoes and stir until they’re evenly coated.

Step 3: Use a slotted spoon to lift the potatoes from the sauce and transfer them to a 9×13 baking dish. Bake for 40 minutes, then give them a stir. Return to the oven and bake for another 10-15 minutes, until they’re tender and perfectly crispy.

Step 4: Meanwhile, add the chicken to the leftover sauce mixture and let it marinate until the potatoes are ready.

Step 5: When the potatoes are done, lower the oven temperature to 400 degrees. Arrange the chicken evenly over the potatoes, then sprinkle with cheese, bacon, and green onions. Bake for another 15–20 minutes, checking that the chicken reaches 165 degrees.

Step 6: Serve with hot sauce and Ranch dressing.