Loaded Buffalo Chicken Potato Bake

Here is the full recipe for this ultimate comfort dish!

Prep time: 15 mins | Cook time: 45 mins | Servings: 4-6

Ingredients

For the Potato Base:

• 3 lbs (1.3 kg) Russet or Yukon Gold potatoes, diced into bite-sized cubes
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper, to taste

For the Buffalo Chicken & Layering:

• 2 cups cooked chicken, shredded or diced (rotisserie chicken works great!)
• ½ cup Buffalo hot sauce (such as Frank’s RedHot)
• 2 tbsp unsalted butter, melted
• 1 ½ cups shredded cheddar cheese or Monterey Jack (or a blend)
• ⅓ cup crumbled blue cheese (optional)

Toppings:

• ¼ cup ranch dressing (or blue cheese dressing)
• 3-4 green onions, chopped
• 2 tbsp fresh parsley or cilantro, chopped

Instructions

1. Roast the Potatoes

1. Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
2. In a large bowl, toss the diced potatoes with olive oil, garlic powder, paprika, salt, and pepper until well coated.
3. Transfer the potatoes to the baking dish and spread them in an even layer.
4. Bake for 30–35 minutes, stirring halfway through, until the potatoes are tender and golden-crisp on the edges.

2. Mix the Buffalo Chicken

1. While the potatoes bake, combine the melted butter and Buffalo hot sauce in a bowl.
2. Add the shredded cooked chicken and toss until it’s completely coated in the sauce.

3. Assemble & Bake

1. Remove the baking dish from the oven once the potatoes are done.
2. Layer the Buffalo chicken evenly over the top of the crispy potatoes.
3. Sprinkle generously with the shredded cheddar cheese and blue cheese crumbles (if using).
4. Return the dish to the oven and bake for another 10–12 minutes, or until the cheese is melted, bubbly, and slightly browned on top.

4. Top & Serve

1. Remove from the oven and drizzle generously with ranch dressing.
2. Garnish with sliced green onions and chopped herbs.
3. Serve warm and enjoy!