Loaded Buffalo Chicken and Potatoes is a fabulous one pan meal with everyone's favorite toppings like cheese, bacon, and ranch!
- 1 1/2 pounds red potatoes
- olive oil, kosher salt, pepper
- 2 pounds boneless, skinless chicken thighs (or breasts)
- 1 packet dry ranch seasoning
- 1/2 cup buffalo wing sauce
- 2 cups shredded cheese (I used Mexican blend)
- 6 to 8 slices bacon cooked and crumbled
- Optional toppings: green onions, sour cream, ranch dressing, jalapeno slices
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Cut the potatoes into bite size pieces and place them on a large baking sheet. Drizzle the potatoes with olive oil, season with kosher salt and pepper, and toss until evenly mixed.
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Bake the potatoes in a 425 degree oven for 15 to 20 minutes. While the potatoes are baking cut the chicken thighs or breasts into bite sized pieces.
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Remove the baking sheet with the potatoes and carefully add the chicken, dry ranch seasoning, kosher salt and pepper, and more olive oil if needed. Use tongs to toss everything together until it's evenly mixed.
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Place the chicken and potatoes back into the 425 degree oven for 25 to 30 minutes, use tongs to toss them once or twice.
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Once the chicken and potatoes are cooked, toss with the buffalo sauce and sprinkle the cheese and bacon over top and place back into the oven for 5 more minutes or until the cheese is melted.
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Serve with optional toppings such as green onions, sour cream, ranch dressing, and/or jalapeno slices.