Introduction

This Buffalo Chicken Roasted Potato Bake is a hearty and flavorful dish that combines crispy potatoes, spicy buffalo chicken, melted cheeses, and savory bacon. It’s perfect for a cozy dinner or a game day feast. The layers of flavor come together in a simple bake that’s sure to please everyone at the table.

A white rectangular dish filled with a layered casserole starting with a base of golden roasted potatoes, topped with melted orange and white cheese, crispy brown bacon pieces, and sliced green onions scattered on top. White creamy sauce is drizzled across the top in diagonal lines, with another drizzle of a reddish sauce adding color contrast. The dish is placed on a white marbled surface with a brown cloth napkin partially visible on the side. A white bowl with a creamy white sauce and a small round bowl with red sauce are next to the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¼ cup (64 g) buffalo sauce
2 tablespoons extra virgin olive oil
1 packet (2 tablespoons) dry ranch seasoning mix
2 teaspoons ground black pepper
8 Russet potatoes, about 4 pounds, peeled and diced into ½-inch cubes
2 pounds boneless, skinless chicken breasts, cut into ½-inch pieces
1 cup (113 g) mild cheddar cheese, shredded
1 cup (113 g) Monterey Jack cheese, shredded
8-10 slices thick-cut bacon, cooked and crumbled
Sour cream, for serving
Additional buffalo sauce, for serving
Green onions, chopped for garnish

Instructions

Step 1: Preheat your oven to 425°F and line a large sheet pan with parchment paper. Set aside.
Step 2: In a small bowl, combine buffalo sauce, olive oil, ranch seasoning, and black pepper. Mix well and set aside.
Step 3: Place the diced potatoes in a large bowl and add half of the buffalo mixture. Toss to coat the potatoes evenly.
Step 4: Spread the coated potatoes in an even layer on the prepared sheet pan. Bake for 60-70 minutes, flipping halfway through, until crispy and golden.
Step 5: While potatoes bake, put the chicken pieces in a resealable plastic bag and pour the remaining buffalo mixture over them. Seal the bag and refrigerate for 30 minutes.
Step 6: Spray a 9×13-inch baking dish with cooking spray. Transfer the cooked potatoes to this dish and top with the marinated chicken pieces.
Step 7: Bake for 18-20 minutes, stirring halfway, until the chicken reaches an internal temperature of 165°F.
Step 8: Remove from oven. Sprinkle shredded cheddar, Monterey Jack cheese, and crumbled bacon evenly over the top. Return to oven and bake 5-10 minutes more until cheese is melted and bubbly.
Step 9: Garnish with chopped green onions. Serve with a drizzle of sour cream and extra buffalo sauce as desired.

Tips & Variations

For extra crispiness, soak the diced potatoes in cold water for 30 minutes before cooking, then drain and dry thoroughly.
Swap the chicken breasts for thighs if you prefer juicier meat with a richer flavor.
Add diced celery or carrots to the bake for some crunch and extra veggies.
Use smoked bacon for a deeper smoky flavor that complements the buffalo sauce.
If you like it spicier, add a pinch of cayenne pepper to the buffalo mixture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F until heated through to maintain crispiness. Avoid microwaving if possible, as it can make the potatoes soggy.

How to Serve

The image shows a white rectangular baked dish filled with several layers of food. The bottom layer is diced potatoes with a golden brown color and crispy texture. Above this, there is a thicker layer of melted cheese that looks creamy and slightly browned in spots. On top of the cheese, small crispy pieces of bacon or similar meat are spread evenly, adding a reddish-brown color and crunchy texture. The entire dish is drizzled with two sauces: a white creamy sauce and a reddish sauce, both applied in fine diagonal lines. Green chopped scallions are sprinkled over everything, providing a fresh contrast in color. The dish is placed on a white marbled surface, with part of a brown cloth and small bowls visible nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen potatoes instead of fresh?

Fresh potatoes work best for this recipe to achieve the crispy texture. However, if using frozen diced potatoes, be sure to thaw and pat them dry before coating and roasting.

Can I make this dish ahead of time?

Yes, you can prepare the potatoes and marinate the chicken up to a day ahead. Store them separately in the refrigerator and assemble just before baking for best results.