Inspired by the LOADED POTATOES AND BUFFALO CHICKEN (bottom of pic) recipie. My did doesn’t like hot sauce, so I omitted it and my mom is trying to eat healthier, so I used half the cheese and added spinach leaves. I didn’t want a powerful garlic taste, so I used half of what the inspiring recipe called for. Since we were out of olive oil, veggie oil made do! It came it really good. Here’s my version:
Camille’s Loaded Potatoes (top of pic)
2 boneless chicken breasts, cubed8-10 new potatoes, cut in 1/2" cubes
1/3 cup olive oil (veg. oil works fine)
salt & pepper to taste
1 Tbsp. paprika
1 Tbsp. garlic powder
2 cups fiesta blend cheese
8 strips bacon fried & crumbled
1 cup diced green onion
Preheat oven to 400 degrees. Spray a 9 X 13" baking dish with cooking spray. 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 as possible. Bake the potatoes for 20-25 (until soft).
While the potatoes are cooking, add the cubed chicken to the bowl and season with paprika, salt, pepper, & garlic powder. Cook in a very little oil in skillet until done. Once the potatoes are fully cooked add chicken and mix. Top with the cheese, bacon and green onion. Return to the oven and bake for 15 minutes or until cheese is melted.
Serve with hot sauce and/or ranch dressing. I bet sour cream would do well too.