If you enjoy loaded potato skins, you will love this one! Seeing as there is chicken in this one, it can be used as a main dish too!! Just posting the recipe is making me hungry again 😉
Loaded Chicken and Potatoes
Here’s what you need:
1 lb boneless chicken breasts, cubed (1″)
6-8 medium red potatoes, cut in 1/2″ cubes (don’t peel)
1/3 cup olive oil
1 1/2 tsp salt
1 tsp black pepper
1 Tbsp paprika
2 Tbsp garlic powder
2 Tbsp hot sauce – I used 1/4 cup diced green chili instead (and yes, that is REAL NM Green Chili!)
2 cups grated cheese – I used the Mexican blend
1 cup crumbled bacon
1 cup diced green onion
Preheat oven to 400 degrees and spray a 9 X 13″ baking dish with cooking spray. In a large bowl, mix the olive oil, salt, pepper, paprika, garlic powder, and hot sauce (or green chili) followed by the cubed potatoes and chicken. Stir it carefully to coat with the oil and seasonings. Transfer the coated potatoes and chicken into the baking dish.
Bake the potatoes and chicken for about an hour, stirring a few times. It should be browned on the outside, even a little crispy. During that time, fry your bacon until crispy, then let it drain so you can chop it up. When the potatoes and chicken are fully cooked, remove from the oven and top with the the cheese, bacon, and green onions. Return the pan to the oven and bake for about 5 minutes, until cheese is melted.
Serve with some sour cream or ranch dressing. Add your favorite salad and/or some warm French bread.
I had leftovers, and it heated up perfectly the next day as a side dish.