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      Loaded Potatoes and Buffalo Bacon Casserole

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      22469491_BG1.png








      • 1/2 package of bacon (you can use 2 lbs. of boneless chicken breasts, cubed (1")par boiled for a few minutes to ensure doneness)

      • 8-10 medium potatoes, cut in 1/2" cubes

      • 1/3 cup olive oil

      • 1 and 1/2 tsp salt

      • 1 tbs black pepper

      • 1 tbs paprika

      • 2 tbs garlic powder

      • 6 tbs hot sauce (can use chalula)


      Topping:



      • 2 cups fiesta blend cheese

      • 1 cup crumbled bacon (fried already)

      • 1 cup diced green onion


      Preheat oven to 400 degrees. Spray a 9X13" baking dish with cooking spray. In a large bowl mix together the olive 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 olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 375 degrees.


      Top the cooked potatoes with the 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 and/or ranch dressing.

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