Yes, you read that recipe title correctly.
Loaded baked potato.
I already have an obsession with buffalo chicken. I cut myself off from writing about it for awhile. I was afraid I was beginning to look a little crazy about the stuff. However, finding this recipe revived my love for the tangy stuff.
This recipe serves seven, and it’s not as caloric as you might think. It’s also economical, as boneless, skinless chicken breasts are on sale this week at Brookshire’s.
Loaded Buffalo Chicken Baked Potato Casserole
4 large potatoes (3 lb), cut into cubes
1/4 cup olive oil
1/2 tsp salt
1/2 Tbsp fresh ground pepper
2 Tbsp garlic powder
1 Tbsp paprika
1/3 cup hot sauce
2 lb boneless, skinless chicken breasts, cut into 1-inch cubes
1 1/2 cups (6 oz) 2% shredded cheddar cheese
5 strips bacon, cooked and crumbled
1/2 cup green onion, diced
Preheat oven to 500° F. Spray a 9 x 13 baking dish with cooking spray and set aside.
In a large bowl, whisk together the oil, salt, pepper, garlic powder, paprika and hot sauce; add the potatoes and toss to coat. Using a slotted spoon, remove the potatoes (reserve leftover sauce) to the prepared 9 x 13 dish and bake for 40-50 minutes, until cooked through, crispy and browned, stirring every 10 to 15 minutes.
While the potatoes are cooking, add the diced chicken to the leftover sauce mix and toss to coat. Allow the chicken to marinate in the fridge while the potatoes bake.
Once the potatoes are fully cooked, remove from the oven and lower the temperature to 400° F.
Top the potatoes with the raw marinated chicken, then top the chicken with the topping, followed by the shredded cheese and crumbled bacon.
Return the casserole to the oven and bake for 20 minutes, or until the chicken is cooked through. Sprinkle green onions over casserole and serve hot.
Nutritional Information: Calories Per Serving: 454, Fat: 17 g, Carbohydrates: 40 g, Sugar: 1 g, Sodium: 879 mg, Fiber: 5 g, Protein: 35 g, Cholesterol: 29 mg.
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