Buffalo Chicken Potato Bake

Ingredients

• cooking spray
• ¼ cup ranch dressing
• 2 tablespoons Buffalo wing sauce (such as Frank's® RedHot®)
• 2 tablespoons garlic powder
• 1 tablespoon onion powder
• 2 teaspoons salt
• 6 Idaho potatoes, cut into 1-inch cubes
• 2 pounds skinless, boneless chicken breasts, cut into 1-inch cubes
• 1 (12 ounce) package bacon
• 3 cups shredded Colby Jack cheese
• 4 green onions, chopped

Step 1

Preheat your oven to 500°F and lightly grease a 9x13-inch casserole dish with cooking spray. In a large bowl, whisk together the oil, ranch dressing, Buffalo wing sauce, garlic powder, onion powder, and salt until well combined. Toss the potatoes in the sauce until they’re fully coated, then spread them out in the casserole dish.

Step 2

Put the chicken pieces into the same bowl with the leftover sauce and give them a good stir to coat. Pop the chicken in the fridge to marinate for about 30 minutes while the potatoes start cooking.

Step 3

Roast the potatoes in the oven, stirring halfway through, until they’re tender—this should take around 30 minutes. Once the potatoes are soft, add the marinated chicken to the dish and keep roasting everything together, stirring occasionally, until the chicken is cooked through and tender, about 15 to 30 minutes.

Step 4

While the chicken and potatoes finish roasting, cook the bacon in a skillet over medium-high heat until it’s nice and crispy, turning it now and then. Drain the bacon on paper towels, then crumble it into a bowl. Mix in the shredded Colby Jack cheese and chopped green onions.

Step 5

Sprinkle the bacon-cheese mixture evenly over the chicken and potatoes, then pop the dish back in the oven for about 5 minutes, or until the cheese is melted and bubbly. Serve hot and enjoy!