Ingredients
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2 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes
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8 -10 medium potatoes, cut into 1/2-inch cubes (I leave the skin on)
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1/3 cup olive oil
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1 1/2 teaspoons salt
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1 tablespoon paprika
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2 tablespoons garlic powder
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6 tablespoons hot sauce
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2 cups fiesta Mexican blend cheese or 2 cups monterey jack and cheddar cheese blend
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1 tablespoon fresh ground pepper
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1 cup crumbled cooked bacon
Instructions
- Preheat oven to 500F (This is NOT a typo, 500F is correct!) .
- In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder & paprika.
- Add the potatoes and stir to coat.
- Add the potatoes to a greased baking dish.
- When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.
- Add the diced chicken to the “left behind†olive oil/hot sauce mix and stir to coat all the chicken. Allow to marinate as the potatoes bake.
- Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.
- Once the potatoes are fully cooked add the marinated chicken.
- Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400°F.
- In a large bowl mix all the topping ingredients together.
- Top the raw chicken with the topping.
- Bake 15 minutes or until until the chicken is cooked through and the topping is melted and bubbly delicious.
- Serve with extra hot sauce and/or ranch dressing.