Buffalo Chicken Roasted Potato Bake
Buffalo Chicken Roasted Potato Bake is crispy potatoes coated in seasoned buffalo sauce, topped with marinated chicken, melted cheeses, and bacon. Enjoy it garnished with green onions, a dollop of sour cream, and as much buffalo sauce as you like. Seriously, this dish was devoured in a matter of minutes, it is that good!
Prep Time15 minutes mins
Cook Time1 hour hr 25 minutes mins
Total Time1 hour hr 40 minutes mins
Course: Dinner, Main Course
Keyword: Buffalo Chicken Roasted Potato Bake
Servings: 8 people
Calories: 615kcal
Author: Amanda Rettke--iamhomesteader.com
- ¼ cup (64 g) buffalo sauce
- 2 tablespoons extra virgin olive oil
- 1 packet (2 tablespoons) dry ranch seasoning mix
- 2 teaspoons ground black pepper
- 8 Russet potatoes, about 4 pounds, peeled and diced into ½-inch cubes
- 2 pounds boneless, skinless chicken breasts, cut into ½-inch pieces
- 1 cup (113 g) mild cheddar cheese, shredded
- 1 cup (113 g) Monterey Jack cheese, shredded
- 8-10 slices thick-cut bacon, cooked, crumbled
- sour cream, for serving
- buffalo sauce, for serving
- green onions, chopped for garnish
Buffalo Mixture
In a small bowl, combine buffalo sauce, oil, ranch seasoning, and pepper. Mix well and set aside.
Potatoes
In a large bowl, add the diced potatoes and half of the prepared buffalo mixture. Toss to coat evenly.
Spread the potatoes out in an even layer on the prepared baking sheet. Bake for 60-70 minutes, or until the potatoes are crispy, flipping them halfway through baking.
Chicken
While the potatoes are baking, place the chicken pieces in a resealable plastic bag. Pour the remaining buffalo mixture over the chicken, ensuring all pieces are well coated. Seal the bag and refrigerate for 30 minutes, or until the potatoes are done baking.
Assembly
Spray a 9x13-inch baking dish with cooking spray.
Once the potatoes are cooked, transfer them to the prepared baking dish. Top with the marinated chicken.
Bake for 18-20 minutes, stirring the potatoes and chicken halfway through, or until the chicken is cooked to an internal temperature of 165°F.
Remove the baking dish from the oven. Sprinkle the shredded cheddar cheese, Monterey Jack cheese, and crumbled bacon evenly over the chicken and potatoes. Return the dish to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
Garnish with green onions, a drizzle of sour cream, and buffalo sauce.
Serving: 1portion | Calories: 615kcal