Loaded Buffalo Chicken Baked Potato Salad Food

LOADED POTATO AND BUFFALO CHICKEN CASSEROLE

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.

BUFFALO CHICKEN AND ROASTED POTATO CASSEROLE

Steps:

• Preheat oven to 500 degrees F (260 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• 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. 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 skillet. Mix chicken into remaining sauce and allow to marinate while potatoes roast.
• Bake potatoes until tender inside and crisp and brown outside, 45 to 50 minutes, stirring every 10 to 15 minutes.
• Reduce oven heat to 400 degrees F (205 degrees C).
• Spread chicken cubes over roasted potatoes. Sprinkle Mexican cheese blend, cooked bacon, and green onions over chicken. Return to oven and bake until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.
• Bake in oven until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.

BUFFALO CHICKEN POTATO BAKE

Steps:

• Preheat oven to 375F
• Peel your potatoes and cut into 1 inch cubes. In a bowl mix your oil, spices, water, diced garlic and franks sauce. Add potatoes to bowl and mix well..
• Using a draining spoon, carefully spoon your potatoes into a sprayed 9x13 dish, you want to save as much of the remaining mixture for your chicken.
• Bake the potatoes for 60 minutes, turning every 10 minutes. While potatoes are cooking mix your cubed chicken into the rest of the mixture and coat well.
• When potatoes are done lower oven to 350F. Top potatoes with your uncooked chicken, add cheese, bacon and green onion.
• Return to oven and bake for 20 minutes or until chicken is fully cooked. Drizzle with some ranch dressing or garlic sauce. Makes 6 servings (1/6th of the dish)

LOADED BAKED POTATO SALAD

Steps:

• Position 2 racks in the center of the oven, and preheat to 375 degrees F. Thoroughly wash and dry the potatoes, then prick each all over 8 to 10 times with a fork. Rub the butter evenly on the potatoes, and sprinkle liberally with salt and pepper. Place the potatoes on a baking sheet with at least 1 inch of space between them.
• Put the bacon in a single layer on a rimmed baking sheet lined with parchment paper.
• Place both baking sheets in the oven, the bacon below the potatoes. Cook the bacon, flipping halfway through, until golden brown and crispy, 18 to 20 minutes; transfer to a paper-towel-lined plate, let cool and then crumble. Bake the potatoes, flipping halfway through, until the skin is crispy and a small knife inserted in the center goes in and out without any resistance, 45 to 50 minutes. Transfer the potatoes to a cutting board and let cool completely, about 2 hours; quarter each cooled potato lengthwise, then cut into 1-inch pieces.
• Whisk together the sour cream, mayonnaise, apple cider vinegar, 2 tablespoons water and 1 teaspoon each salt and pepper in a large bowl. Add the potatoes, bacon, Cheddar and white parts of the scallions, and gently stir to combine. Season with additional salt and pepper if needed.
• Serve immediately, or refrigerate until ready to serve. Garnish with the scallion greens right before serving.

LOADED POTATO AND BUFFALO CHICKEN CASSEROLE

Steps:

• 1. Preheat oven to 500 degrees. Spray a 9X13" baking dish with cooking spray.
• 2. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible.
• 3. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat.
• 4. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. Top the cooked potatoes with the raw marinated chicken.
• 5. In a bowl mix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.
• 6. Serve with extra hot sauce and/or ranch dressing.

LOADED BUFFALO CHICKEN BAKED POTATO SALAD

Steps:

• 1. Preheat the oven to 400 degrees F. Scrub potatoes and pierce with a fork. Bake potatoes for 30 minutes or until tender. Dice potatoes and let cool slightly.
• 2. In a large bowl, place the celery, 1/4 cup green onions, bell pepper, and chicken. Add the cooled potatoes.
• 3. In a medium bowl stir together the mayonnaise, sour cream, wing sauce, vinegar, and blue cheese.
• 4. Pour over vegetables. Add olives and toss to combine. Sprinkle with remaining green onions, cheddar cheese, and bacon.

BUFFALO CHICKEN TWICE-BAKED POTATOES

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.

BUFFALO CHICKEN BAKED POTATOES

Steps:

• Preheat the oven to 400 ̊. Prick the potatoes all over with a fork, rub with a little vegetable or olive oil and bake on a foil-lined rimmed baking sheet until tender when pierced with a knife, about 1 hour.
• When the potatoes are almost done, combine the mayonnaise, buttermilk, sour cream and Worcestershire sauce in a small bowl and stir until smooth. Stir in the blue cheese and 2 tablespoons of the chives; season with salt and pepper. Refrigerate until ready to serve.
• Melt the butter in a medium skillet over medium heat. Whisk in the hot sauce. Add the chicken and cook, tossing, until heated through, about 2 minutes. Keep warm.
• Split open the baked potatoes lengthwise; press the ends together to open them up. Top each potato with 1 tablespoon of the blue cheese dressing and season lightly with salt. Use a fork to mash the dressing into the potatoes. Top with the chicken mixture, then another tablespoon of dressing. Sprinkle with the celery and carrot. Top with more blue cheese and the remaining 2 tablespoons chives. Serve with the remaining dressing.

LOADED BAKED POTATO

Steps:

• Preheat oven to 375 degrees.
• Using a fork prick holes around the entire potato.
• Rub each potato with olive oil and season with salt and pepper. Place on a baking tray and bake for 60-75 minutes. Baking time will depend on how big the potatoes are.
• Slice the top of the baked potatoes open. Sprinkle each potato with 1/4 cup of cheese. Place back in the oven if you would like to completely melt the cheese.
• Sprinkle each potato even with the crumbled bacon, spoon on a dallop of sour cream, and sprinkle with chives.
• Serve immediately

LOADED BUFFALO CHICKEN BAKED POTATOES

Steps:

• Preheat the oven to 400°F. Rub the oil over the outside of the pricked potatoes and liberally season with salt and pepper.
• Place the potatoes directly on the oven rack (I place a piece of tin foil on the rack below to catch any drippings) and bake for 50-60 minutes, or until tender.
• Reduce the oven temperature to 300°F. Allow the potatoes to cool slightly and then make an incision lengthwise in each to create a pocket (depending on the size of your potatoes, you may want to simply halve them. I was working with medium-sized potatoes, and that's what I ended up doing). Squeeze gently so the inside of the potato is exposed. Using a fork, fluff up the insides of the potato and scoop into a large mixing bowl. Add a pat of butter and stir until mixed. Set aside.
• While the potatoes are cooking, heat a large skillet over medium heat and add the oil. Season the chicken with salt and pepper and then add to the pan. Cook for 5-7 minutes per side, or until cooked through. Remove from heat and allow to cool slightly.
• Shred or chop the chicken and place in the bowl with the potato innards. Stir in the buffalo sauce and dressings and mix until everything is well combined. Stir in half of the shredded cheese and cooked bacon. Taste and adjust the buffalo sauce, if needed.
• Place the split potatoes on a foil-lined baking sheet. Fill each one with the buffalo chicken filling and top with the remaining shredded cheese and bacon. Return the potatoes to the oven for 10 minutes or until the cheese is melted and the filling is warmed through.
• Garnish the stuffed potatoes with bleu cheese crumbles, scallions, herbs, and a drizzle of additional dressing or buffalo sauce. Serve immediately.