Buffalo Chicken & Potato Bake

Ingredient

• 6 tbsp hot pepper sauce
• 1/3 cup avocado or olive oil
• 2 tbsp garlic powder
• 1 tbsp freshly ground black pepper
• 1 tbsp paprika
• 1 1/2 tsp salt
• 8 potatoes, cut into 1/2-inch cubes
• 2 pounds skinless, boneless chicken breast halves, cut into 1/2-inch cubes
• 2 cups shredded Mexican cheese blend
• 1 cup crumbled cooked bacon
• 1 cup diced green onion

Instructions

1. Preheat: the oven to 500 degrees F. Spray a 9x13-inch baking dish with cooking spray.
2. Heat: hot pepper sauce, olive oil, garlic powder, black pepper, paprika, and salt in a large skillet over low heat, stirring until thoroughly combined. Turn off heat.
3. Toss: potatoes in batches with the hot pepper sauce mixture to coat and use a slotted spoon to transfer potatoes to the prepared baking dish. Leave remaining sauce in the skillet.
4. Mix: chicken into remaining sauce and allow to marinate while potatoes roast.
5. Bake: potatoes until tender inside and crisp and brown outside, 45 to 50 minutes, stirring every 10 to 15 minutes.
6. Reduce: oven heat to 400 degrees F
7. Spread: chicken cubes over roasted potatoes.
8. Sprinkle: shredded cheese, cooked bacon, and green onions over chicken. Return to the oven.
9. Bake: in oven until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.