Buffalo Chicken Potato Bake Recipes

Steps:

• Preheat oven to 500 degrees F (260 degrees C). Grease a 9x13-inch casserole dish with cooking spray.
• Mix oil, ranch dressing, Buffalo wing sauce, garlic powder, onion powder, and salt together in a a large bowl to make sauce. Add potatoes; stir to coat thoroughly. Transfer potatoes to the casserole dish.
• Place chicken in the sauce bowl; stir to coat with remaining sauce. Marinate in the refrigerator, about 30 minutes.
• Roast potatoes in the preheated oven while chicken marinates, stirring halfway, until tender, about 30 minutes. Stir in chicken. Continue roasting, stirring once or twice, until chicken and potatoes are tender, 15 to 30 minutes.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Crumble bacon into a bowl; stir in Colby Jack cheese and green onions.
• Sprinkle cheese mixture over potatoes and chicken; bake until cheese is melted and bubbly, about 5 minutes.

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Make scalloped potatoes as directed on box for stove-top directions, reserving butter for topping. Stir in cream cheese, chicken and Buffalo wing sauce. Pour into baking dish.
• In 10-inch skillet, melt butter over medium-low heat. Toast bread crumbs in butter about 5 minutes or until light golden brown. Stir in garlic powder. Sprinkle over chicken and potatoes.
• Bake 12 to 15 minutes or until sauce is bubbling. Let stand 5 minutes before serving (sauce will thicken as it stands). Serve with blue cheese and celery sticks.

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In medium bowl, stir together chicken strips and wing sauce.
• In large bowl, stir together potatoes, dressing, cheese and soup. Spoon into baking dish. Place chicken strips in single layer over potato mixture.
• In small bowl, stir together crumbs and butter. Sprinkle in baking dish.
• Cover with foil. Bake 30 minutes; uncover and bake 20 to 25 minutes longer or until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with green onions.

Steps:

• 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.

Steps:

• Preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Rub potatoes with oil. Place in a 13x9-in. baking pan. Bake until tender, 50-55 minutes., When cool enough to handle, cut each potato crosswise in half. Scoop out pulp, leaving 1/8-in.-thick shells (save removed pulp for another use)., In a large bowl, combine chicken and Buffalo sauce. Spoon chicken mixture into potatoes. Top with cheese and bacon. Return potatoes to baking pan. Bake, skin side down 15-18 minutes, or until cheese is melted. Serve with sour cream, carrots and green onions.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place potatoes on a baking sheet.
• Bake in the preheated oven until tender when pierced with a fork, checking for doneness after 1 hour and then every 15 minutes, 1 1/2 to 2 hours total.
• Heat oil in a large skillet over medium heat. Add chicken; cook and stir until chicken is no longer pink in the center and the juices run clear, about 5 minutes.
• Cut potatoes in half horizontally. Scoop out potato flesh into a large bowl. Add butter; mix until melted and well-combined. Season with salt and black pepper. Stir in chicken, 2 cups Cheddar cheese and buffalo sauce; mix well to combine. Spoon potato filling back into empty skins. Sprinkle remaining 1 cup Cheddar cheese on top.
• Bake in the preheated oven until filling is hot and cheese is melted, about 20 minutes.

Steps:

• Heat oven to 450°F. Make potatoes as directed on box except use 2-quart casserole, stir chicken, celery and pepper sauce into cheese sauce mixture before stirring in potatoes, and bake about 30 minutes or until potatoes are tender.
• Immediately sprinkle blue cheese over baked casserole. Serve warm.