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The ingredients needed to make Loaded Baked Potatoes & Buffalo Chicken Casserole:
- Take 2 lb Cubed Chicken Breasts
- Get 10 medium Potatoes
- Prepare 1/3 cup Evoo/Extra Virgin Olive Oil
- Prepare 6 tbsp Red Hot Hot Sauce
- Get Seasonings
- Take 1 each Onion & Garlic Powders, Paprika, Cayenne & Black Pepper, Seasoned Salt
- Provide Topping
- Get 2 cup Mexican or Feista Blend Cheese. Green Onlons, Cooked Chopped Bacon
Steps to make Loaded Baked Potatoes & Buffalo Chicken Casserole:
- Preheat oven to 450°F.
- Cube Potatoes bout inch, inch and a half. Place potatoes, seasonings, evoo & hot sauce in bowl. Mix & coat potatoes.
- Scoop potatoes out leaving behind as much marinade as possible. In 9×11 dish sprayed with Olive Oil cookin spray. Bake approx 50 mins mixing every 10 min.
- While potatoes are cooking, cube chicken same as potatoes, then add to the left over hot sauce evoo marinade, let stand for now.
- When potatoes crisp & brown on all sides (aprox 50 mins), reduce heat to 400°F, add cubed Chicken cook about 10 more mins stir cook another 5 to 10 mins add topping & let cook an additional 10 mins.
- Serve with Additional Hot Sauce & or Ranch Dressing!
Just about every baked potato in the United States is made with a russet potato, a starchy variety with a thick, papery skin. When cooked, the pectin holding the russet's cells together breaks down easily, resulting in a more powdery, granular texture. Many people will tell you that the russet is hands down the best potato for baking. Scrub and rinse russet potatoes, then dry thoroughly. Loaded Baked Potato with a Mediterranean Twist.
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