Ingredients (6 servings)
For the potatoes
- 2 lb (900 g) baby potatoes or russet potatoes, cut into 1-inch pieces
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
For the buffalo chicken
- 2 cups cooked shredded chicken (rotisserie works well)
- ½ cup buffalo sauce
- 2 tbsp melted butter
- 1 tsp ranch seasoning (optional)
Toppings
- 2 cups shredded cheddar cheese
- ½ cup mozzarella cheese
- 4 slices cooked bacon, crumbled (optional)
- ¼ cup sliced green onions
- ¼ cup crumbled blue cheese (optional)
- Ranch or blue cheese dressing, for serving
Instructions
- Preheat the oven to 425°F (220°C). Lightly grease a 9×13-inch baking dish.
- Season the potatoes. Toss the potato pieces with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Bake the potatoes for 30–35 minutes, stirring halfway through, until golden and fork-tender.
- Prepare the buffalo chicken. In a bowl, combine the shredded chicken with buffalo sauce, melted butter, and ranch seasoning.
- Assemble the casserole.
- Spread the roasted potatoes evenly in the baking dish.
- Spoon the buffalo chicken over the potatoes.
- Sprinkle with cheddar, mozzarella, and bacon if using.
- Bake again for 10–15 minutes, until the cheese is melted and bubbly.
- Finish and serve.
- Garnish with sliced green onions and crumbled blue cheese.
- Drizzle with ranch or blue cheese dressing before serving.
Tips
- Add diced celery for a classic buffalo flavor.
- Use pepper jack cheese for extra heat.
- For crispier potatoes, roast them on a baking sheet before assembling.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6
Approximate Calories: 520 per serving
