Ingredients
Scale
- ¼ cup buffalo sauce
- 2 tablespoons extra virgin olive oil
- 1 packet dry ranch seasoning mix
- 2 teaspoons ground black pepper
- 8 Russet potatoes, peeled and diced into ½-inch cubes
- 2 pounds boneless, skinless chicken breasts, cut into ½-inch pieces
- 1 cup shredded mild cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8-10 slices cooked crumbled turkey bacon
- Sour cream, for serving
- Buffalo sauce, for serving
- Chopped green onions, for garnish
Instructions
- Preheat oven to 425°F.
- Line a sheet pan with parchment paper.
- Toss diced potatoes with olive oil, buffalo sauce, ranch seasoning, and pepper.
- Spread potatoes evenly on the sheet pan and roast for 30 minutes until golden.
- Add marinated chicken on top of potatoes and sprinkle cheeses and turkey bacon over everything.
- Return to the oven and bake for an additional 25–30 minutes until chicken is cooked through and cheese is bubbly.
- Garnish with green onions and serve with sour cream and extra buffalo sauce.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the dish (approximately 350g)
- Calories: 480
- Sugar: 3g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 75mg