As you start thinking about what you’ll be serving at your Super Bowl Party, we’re here to help you with you menu. Last week we shared this Sausage Dip appetizer, this week sharing this recipe that’s a little more hearty.
What You’ll Need:
8 Medium Potatoes cubed, not peeled
2 1/2lbs Boneless Skinless Chicken, cubed
1/3 cup of Olive Oil
2 tbsp Ground Pepper
1 1/2 tsp Salt
1 tbsp Paprika
2 tbsp Garlic Powder
7 tbsp Hot Sauce
3 Cups of Mexican Blend Cheese
1 1/2 Cups Bacon (more if you’re a bacon lover, and let’s be honest, who isn’t?)
1 Cup Chopped Green Onion
What You’ll Do:
Preheat oven to 450 degrees.
In a large bowl, mix olive oil, hot sauce, salt, pepper, paprika, and garlic powder. Add potatoes and coat with mixture.
Place potato mixture in greased 9 x 13 baking dish, bake uncovered for 55 minutes. Give it stir every 20 minutes or so until cooked through and crispy on the outside.
While your potatoes are in the oven, mix your cubed chicken in the leftover hot sauce and oil mixture, coat as much as possible. You won’t need a lot. Allow chicken to marinate in the fridge while your potatoes cook.
In a mixing bowl, mix together your toppings. Cheese, bacon and green onions.
Once your potatoes are done, pour your marinated chicken (still raw) over the potatoes and top with your cheese, bacon and green onions.
Bake on 400 for 30 minutes or until chicken is cooked through.
Once finished serve topped with sour cream, ranch dressing or any other of your favorite loaded potato toppings. Might we suggest more bacon?!
Enjoy, and be first in line, this casserole won’t last long!
