Sundaymail Editor
This recipe was passed to me by a friend whose husband loved Buffalo wings and baked potatoes.
Ingredients
◆ Cooking spray;
◆ Six tablespoons hot pepper sauce;
◆ One-third olive oil;
◆ Two tablespoons garlic powder;
◆ One tablespoon freshly ground black pepper;
◆ One tablespoon paprika;
◆ One-and-half teaspoon salt;
◆ Eight potatoes, cut into half-inch cubes;
◆ Two pounds skinless, boneless chicken breast halves, cut into half-inch cubes;
◆ Two cups shredded Mexican cheese blend;
◆ One cup crumbled cooked bacon;
◆ One cup diced onions
Directions
- Preheat oven to 500 degrees F (260 degrees C). Spray a 9×13-inch baking dish with cooking spray.
- Heat hot pepper sauce, olive oil, garlic powder, black pepper, paprika and salt in a large skillet over low heat, stirring until thoroughly combined. Turn off heat. Toss potatoes in batches with the hot pepper sauce mixture to coat and use a slotted spoon to transfer potatoes to the prepared baking dish. Leave remaining sauce in skillet. Mix chicken into remaining sauce and allow to marinate while potatoes roast.
- Bake potatoes until tender inside and crisp and brown outside, 45 to 50 minutes, stirring every 10 to 15 minutes.
- Spread chicken cubes over roasted potatoes. Sprinkle Mexican cheese blend, cooked bacon and green onions over chicken.
Return to oven and bake until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.
- Reduce oven heat to 400 degrees F (205 degrees C).
- Bake in oven until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.
Nutrition facts
Per serving: 501 calories; protein 34,4g; carbohydrates 33,8g; fat 25,5g; cholesterol 92,5mg; sodium 1244,8mg. — allrecipes
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