Loaded Baked Potato & Buffalo Chicken Casserole

RECIPE FOR TWO

(original recipe was found HERE)

INGREDIENTS

• 1 large boneless, skinless chicken breast, cut into 1/2 inch cubes
• 1 large baking potato (I leave the skin on), cut into 1/2 inch cubes
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1 teaspoon fresh ground pepper
• 1 teaspoon paprika
• 2 teaspoons garlic powder
• 1/2 - 1 teaspoon hot sauce (you decide)

TOPPING

• 1 cup Fiesta Blend Shredded Cheese
• 1/4 cup crumbled cooked bacon
• 1/4 cup diced green onion

DIRECTIONS:

Preheat oven to 475 degrees.

In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder and paprika.

Add the cubed potatoes and stir to coat.

Place potatoes in a greased baking dish - leaving the excess oil mixture.

Bake potatoes for 30-45 minutes, stirring every 15 minutes, until cooked through and nice and crispy on the outside.

While potatoes are baking, marinate the chicken in the "left-behind" oil mixture.  Add a little more olive oil, if needed.

Once potatoes are fully cooked - take out of the oven and lower the temperature to 400 degrees.

In a medium skillet, cook the chicken until is it no longer pink.

When chicken is thoroughly cooked, spread chicken over the potatoes.

Mix the bacon, onion and cheese in a bowl.

Place the cheese mixture over the potato & chicken.

Bake for approximately 5 minutes - until the cheese has melted.

Serve with extra hot sauce and/or ranch dressing.