If you love hearty comfort food with a spicy kick, you’re absolutely going to fall for this Buffalo Chicken Roasted Potato Bake. It’s got everything: melt-in-your-mouth roasted potatoes, tangy buffalo chicken scattered in every bite, and a ridiculously gooey layer of cheese on top. This dish is easy enough for a weeknight dinner but exciting and bold enough to serve at any game-day spread. When those golden potatoes soak up the buffalo sauce and ranch, you get flavor in every forkful—trust me, it’s impossible to stop at just one serving.

Buffalo Chicken Roasted Potato Bake Recipe - Recipe Image

Ingredients You’ll Need

You won’t need a long shopping list for this recipe, but each item plays a deliciously important role in the Buffalo Chicken Roasted Potato Bake. The potatoes make this a filling meal, while the zesty sauce and cheeses tie everything together into pure cozy-level perfection.

Baby potatoes: These roast up golden and creamy, acting as the hearty base for all the spicy, cheesy goodness.
Olive oil: Helps those potatoes crisp up beautifully and adds a nice Mediterranean note.
Garlic powder: Deepens the savory flavors and infuses each bite with warmth.
Onion powder: Brings mellow sweetness and rounds out the flavor profile of the potatoes.
Salt: Essential for bringing out the earthy flavors of the potatoes and balancing the heat.
Black pepper: Lends a mild kick and complexity without overwhelming the dish.
Cooked shredded chicken: Rotisserie chicken is a fantastic shortcut, and it easily soaks up that tangy buffalo sauce.
Buffalo wing sauce: The classic spicy, tangy element—use as much as your tastebuds desire!
Ranch dressing: Adds a creamy, cool contrast that tempers the spice and adds extra richness.
Shredded cheddar cheese: Melts to create a bubbly, golden-brown layer that screams comfort food.
Crumbled blue cheese (optional): For a bold, salty bite that pairs perfectly with buffalo flavors—totally up to you!
Green onions (for garnish): A pop of color and freshness right at the end.
Fresh parsley (optional, for garnish): If you want that vibrant, herby finish, don’t skip this step.

How to Make Buffalo Chicken Roasted Potato Bake

Step 1: Get Everything Ready

Preheat your oven to 425°F (220°C) and lightly grease a 9×13-inch baking dish. Trust me, giving the potatoes plenty of space ensures they’ll brown up with irresistible crispy edges instead of steaming.

Step 2: Roast the Potatoes

In a big bowl, toss your quartered baby potatoes with olive oil, garlic powder, onion powder, salt, and black pepper. Make sure each piece is glistening and well-coated, then spread them in the prepared baking dish in a single even layer. Bake for 25–30 minutes, stirring once halfway through, until the potatoes are deeply golden and fork-tender.

Step 3: Prepare the Buffalo Chicken Mixture

While those potatoes are doing their thing in the oven, mix the shredded chicken, buffalo wing sauce, and ranch dressing together in a bowl. Give it all a good stir so every strand of chicken is flavorful, juicy, and brightly coated. Here’s where you can taste the mixture and adjust the buffalo sauce heat to your liking.

Step 4: Assemble the Buffalo Chicken Roasted Potato Bake

Once the potatoes come out of the oven, reduce the temperature to 375°F (190°C). Pile the buffalo chicken mixture over the potatoes, spreading evenly. Sprinkle with shredded cheddar cheese and, if you’re in the mood for a bold finish, some crumbled blue cheese too. The aroma is going to be downright irresistible even before it goes back into the oven!

Step 5: Bake Until Bubbly

Return the baking dish to the oven for another 10–12 minutes. This is when everything melds together—the cheese melts into gooey pools, and the whole thing becomes bubbly perfection. Your kitchen will smell like your favorite sports bar, but so much better.

Step 6: Garnish and Serve

When the Buffalo Chicken Roasted Potato Bake is hot and bubbly, pull it out of the oven and scatter sliced green onions and (if you’d like) fresh parsley over the top. Let it rest for just a minute, then dig in while it’s piping hot!

How to Serve Buffalo Chicken Roasted Potato Bake

Garnishes

This dish almost begs for some fresh finishing touches. A sprinkle of green onions is classic, adding sharpness and a little crunch. Chopped parsley will bring in a fresh, herby lift—plus, those pops of green make your Buffalo Chicken Roasted Potato Bake look restaurant-worthy. Crumbled blue cheese can be added for the die-hard buffalo fans in your group or left on the side as an extra topping.

Side Dishes

Because the Buffalo Chicken Roasted Potato Bake is so hearty, you’ll want something simple on the side. Crisp celery sticks, carrot sticks, or a cool green salad with ranch dressing make the perfect counterpart. If you’re aiming for an ultimate comfort meal, serve it alongside buttered corn or even some crusty bread to mop up that creamy, saucy bottom.

Creative Ways to Present

If you’re entertaining, try scooping portions into small ramekins for individual servings. Or, pile the Buffalo Chicken Roasted Potato Bake high onto a platter for your guests to serve themselves family-style—pile on extra garnishes for plenty of color and flair! Leftovers can even be tucked inside a wrap with shredded lettuce, turning them into the world’s best spicy lunch wrap the next day.

Make Ahead and Storage

Storing Leftovers

Let any leftovers cool to room temperature before transferring them to an airtight container. The Buffalo Chicken Roasted Potato Bake will keep well in the fridge for up to 4 days, making it absolutely perfect for meal prep or next-day lunches. The bold flavors only deepen after a little time in the fridge.

Freezing

If you want to stash some for later, portion your Buffalo Chicken Roasted Potato Bake into freezer-safe containers. It’ll last for up to 2 months in the freezer. When you’re ready to eat, thaw it overnight in the fridge—the cheese and potatoes might be softer, but the flavors hold up beautifully.

Reheating

Reheat leftovers in a 350°F oven (covered loosely with foil) for about 15–20 minutes, or until hot throughout. If you’re in a rush, you can also microwave it in single servings. To freshen things up, add a sprinkling of cheese or a drizzle of extra buffalo sauce before reheating for a just-baked vibe.

FAQs

Can I make the Buffalo Chicken Roasted Potato Bake ahead of time?

Absolutely! You can assemble everything up to the final cheese topping, cover tightly, and refrigerate for up to a day. When ready to bake, allow an extra 5–10 minutes to ensure it heats through completely.

Is there a way to make this dairy-free?

Yes! Swap out the ranch for a dairy-free version, use plant-based cheese, and either omit the blue cheese or use a vegan brand. The finished Buffalo Chicken Roasted Potato Bake will still be rich, spicy, and creamy.

How spicy is this dish?

The heat level depends on which buffalo sauce you use and how much you add. If you’re spice-shy, start with a milder buffalo sauce and add more ranch to soften the heat. Spice lovers can use hot buffalo sauce or even add a few shakes of hot sauce to the chicken.

Can I use different types of potatoes?

Definitely! While baby potatoes give a creamy texture and cook quickly, you can also use Yukon Gold or red potatoes (cut into bite-sized pieces). Just keep an eye on roasting time, as different varieties may cook a bit faster or slower.

What’s the best way to cook the chicken for this recipe?

Rotisserie chicken keeps things super easy, but any leftover cooked chicken will work. If starting from scratch, simply poach or roast chicken breasts or thighs, then shred once cool. You want the pieces bite-sized so they mix nicely with the potatoes and sauce.

Final Thoughts

There really is nothing like digging into a bubbling Buffalo Chicken Roasted Potato Bake, with its spicy flavors and oozy cheese melting into soft, golden potatoes. This comfort food classic is a crowd-pleaser whether you’re serving it at a party or cozying up at home. I hope you give it a try and enjoy every last bite—it just may become the new star of your dinnertime rotation!

Buffalo Chicken Roasted Potato Bake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 7 reviews

Author: admin
Total Time: 55 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Buffalo Chicken Roasted Potato Bake is a delicious and easy-to-make dish that combines tender roasted baby potatoes with flavorful buffalo chicken, topped with melted cheese and a hint of tangy ranch dressing. It’s a perfect comfort food for any day of the week.

Ingredients

Scale

Potatoes:

1 ½ pounds baby potatoes, quartered
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper

Buffalo Chicken:

2 cups cooked shredded chicken
⅓ cup buffalo wing sauce
½ cup ranch dressing

Cheese Topping:

1 cup shredded cheddar cheese
¼ cup crumbled blue cheese (optional)

Garnish:

2 green onions, sliced
fresh parsley, chopped (optional)

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Instructions

Preheat the oven: Preheat the oven to 425°F (220°C) and grease a 9×13-inch baking dish.
Toss Potatoes: Toss quartered potatoes with olive oil, garlic powder, onion powder, salt, and pepper. Spread in baking dish and roast for 25-30 minutes.
Prepare Chicken: Mix shredded chicken with buffalo wing sauce and ranch dressing.
Layer and Bake: Top roasted potatoes with chicken mixture, cheddar cheese, and blue cheese. Bake for 10-12 minutes until cheese is melted.
Garnish and Serve: Garnish with green onions and parsley before serving.