Ingredients
Scale
- ¼ cup buffalo sauce
- 2 tablespoons extra virgin olive oil
- 1 packet dry ranch seasoning mix
- 2 teaspoons ground black pepper
- 8 Russet potatoes, peeled and diced
- 2 pounds boneless, skinless chicken breasts, cut into pieces
- 1 cup shredded mild cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8–10 slices cooked crumbled turkey bacon
Instructions
- Preheat your oven to 425°F and line a large sheet pan with parchment paper.
- In a bowl, combine diced potatoes with olive oil, buffalo sauce, ranch seasoning, and black pepper; toss until well coated.
- Spread the coated potatoes on the sheet pan and bake for about 30 minutes until golden brown.
- Mix chicken with remaining buffalo sauce, then layer over the baked potatoes. Top with shredded cheeses and crumbled turkey bacon.
- Return to the oven and bake for an additional 30–35 minutes until everything is cooked through and bubbly. Garnish with chopped green onions before serving.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the bake (about 300g)
- Calories: 490
- Sugar: 3g
- Sodium: 850mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 80mg