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)
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.
Notes
- Rotisserie chicken can be used for convenience.
- Adjust buffalo sauce amount to taste.
- For a lighter version, use Greek yogurt ranch and reduced-fat cheese.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 2g
- Sodium: 690mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
