Loaded Chicken and Potatoes: Serves 4-6
Inspired by a Pinterest find, I made a ridiculous amount of adjustments, so I need to get down what I did before I forget!
4 lb russet potatoes, cut into 1/2" cubes
1/3 c olive oil
salt and pepper, to taste
1 T smoked paprika
2 T garlic powder
2 T hot sauce (or more, to taste)
1 1/2 c rotisserie chicken, shredded
1 c cheddar cheese
6 slices bacon
1 red bell pepper, chopped
1 small sweet onion, chopped
8 oz fresh mushrooms, diced
1/2 bunch green onions, chopped
Preheat oven to 400F. Place potatoes in a large pot of water and bring to a boil. Simmer 10 minutes, then drain potatoes well. Toss potatoes with olive oil, salt, pepper, smoked paprika, garlic powder, and hot sauce and spread evenly in a 9x13" pan. Bake for 20 minutes, stir, and return to oven for an additional 20 minutes. Stir again and return for another 15-20 minutes, until crispy and cooked through. Meanwhile, fry up bacon and crumble. In bacon grease, saute the bell pepper, onion, and mushrooms. When potatoes are ready, top with chicken, cheese, bacon, bell pepper, onion, mushrooms, and green onions, and return to oven for another 2-3 minutes, or until cheese is melted through. Serve with sour cream, Ranch dressing, or additional hot sauce!
Preheat oven to 400F. Place potatoes in a large pot of water and bring to a boil. Simmer 10 minutes, then drain potatoes well. Toss potatoes with olive oil, salt, pepper, smoked paprika, garlic powder, and hot sauce and spread evenly in a 9x13" pan. Bake for 20 minutes, stir, and return to oven for an additional 20 minutes. Stir again and return for another 15-20 minutes, until crispy and cooked through. Meanwhile, fry up bacon and crumble. In bacon grease, saute the bell pepper, onion, and mushrooms. When potatoes are ready, top with chicken, cheese, bacon, bell pepper, onion, mushrooms, and green onions, and return to oven for another 2-3 minutes, or until cheese is melted through. Serve with sour cream, Ranch dressing, or additional hot sauce!