Ingredients
Scale
- 8 Russet potatoes (peeled and diced)
- 2 pounds boneless, skinless chicken breasts (cut into pieces)
- ¼ cup buffalo sauce
- 2 tablespoons extra virgin olive oil
- 1 cup sharp cheddar cheese (shredded)
- 1 cup Monterey Jack cheese (shredded)
- 8–10 slices turkey bacon (cooked and crumbled)
- Garnishes: green onions, sour cream
Instructions
- Preheat your oven to 425°F and line a large sheet pan with parchment paper.
- In a mixing bowl, toss diced potatoes with olive oil, buffalo sauce, ranch seasoning mix, and black pepper until evenly coated.
- Spread the potato mixture on the prepared sheet pan and roast for about 40 minutes until golden brown.
- Season chicken pieces with remaining buffalo sauce; add to the pan after the potatoes have roasted for 40 minutes.
- Return to the oven for an additional 20-25 minutes until chicken is cooked through.
- Sprinkle shredded cheeses and crumbled turkey bacon on top; bake until cheeses are melted and bubbly.
- Garnish with chopped green onions and serve hot with sour cream.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 950mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg