Description
This Buffalo Chicken Roasted Potato Bake is a flavorful, hearty dish combining crispy roasted potatoes, spicy buffalo chicken, melted cheeses, and savory turkey bacon. Perfect for a crowd-pleasing dinner, it offers a delightful balance of textures and a spicy kick, topped with green onions and served with ranch or sour cream for extra creaminess.
Ingredients
Scale
Potatoes and Seasoning
- 8 Russet potatoes, diced
- Olive oil, for tossing
- Ranch seasoning mix, to taste
- Black pepper, to taste
Chicken and Sauce
- 2 pounds boneless, skinless chicken breasts, diced
- ¼ cup buffalo sauce, plus extra for marinating chicken
Cheese and Bacon
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8-10 slices thick-cut turkey bacon, cooked and crumbled
Garnish and Serving
- Chopped green onions, for garnish
- Sour cream, for serving
- Extra buffalo sauce, for serving
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Season Potatoes: In a mixing bowl, combine buffalo sauce, olive oil, ranch seasoning mix, and black pepper. Add the diced potatoes and toss thoroughly until each piece is well-coated with the seasoning mixture.
- Roast Potatoes: Spread the seasoned potatoes in a single layer on the prepared baking sheet. Roast in the preheated oven for 30-35 minutes, or until the potatoes are golden brown and crispy on the edges.
- Prepare Chicken: While the potatoes roast, place the diced chicken breasts in a separate bowl and toss with additional buffalo sauce to evenly coat them, adjusting amount to taste for desired spice level.
- Add Chicken to Potatoes: Once the potatoes are roasted, remove the baking sheet from the oven and evenly spread the buffalo-coated chicken pieces over the potatoes.
- Top with Cheese and Bacon: Sprinkle shredded cheddar cheese and Monterey Jack cheese evenly over the chicken and potatoes. Then crumble the cooked turkey bacon slices over the top.
- Bake to Melt Cheese: Return the baking sheet to the oven and bake for an additional 20-25 minutes until the cheeses are melted, bubbly, and golden brown, and the chicken is fully cooked through.
- Garnish and Serve: Remove from the oven and garnish with chopped green onions. Serve hot with sour cream and extra buffalo sauce on the side for dipping or drizzling.
Notes
- Russet potatoes work best for roasting due to their starchiness and ability to crisp up nicely.
- Adjust buffalo sauce quantity according to your preferred spice level.
- Turkey bacon holds up better during baking and adds less fat compared to regular bacon.
- You can cook turkey bacon separately in a skillet or oven before crumbling it on top.
- For extra creaminess, consider serving with ranch dressing instead of or alongside sour cream.
- Ensure chicken pieces are cut to similar sizes for even cooking.
