Buffalo chicken and loaded potato all in one
1. Preheat oven to 500F (This is NOT a typo, 500F is correct!)
2. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder & hot sauce.
3. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into a cooking spray coated 9 x 13 inch baking dish, leaving behind as much of the olive oil/hot sauce mix as possible.
4. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy & browned on the outside.
5. While the potatoes are cooking, add the cubed chicken to the bowl with the leftover olive oil/hot sauce mix and stir to coat.
6. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400F. Top the cooked potatoes with the raw marinated chicken.
7. In a bowl mix together the cheese, bacon & green onion and top the raw chicken with the cheese mix. Return the casserole to the oven and bake for 15 minutes or until the chicken is cooked through and the topping is bubbly delicious.
8. Serve with extra hot sauce and/or ranch dressing.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (402g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 564 | ||
Calories from Fat: 234 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26g | 35 % | |
Saturated Fat 10.9g | 55 % | |
Monounsaturated Fat 10.3g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 114.5mg | 35 % | |
Sodium 776.4mg | 27 % | |
Potassium 1347.3mg | 35 % | |
Total Carbohydrate 40.7g | 12 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 35.1g | ||
Protein 41.4g | 59 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 564
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