2 lbs boneless skinless chicken breasts
8 medium potatoes, peeled and cut into 1/2 inch pieces
1/3 cup olive oil
1 1/2 teaspoons salt
1 tablespoon fresh ground pepper
1 tablespoon paprika
2 tablespoons garlic powder
1 cup buffalo sauce
2 cups shredded cheddar cheese
1 cup cooked and crumbled bacon
1 cup sliced green onions
Preheat oven to 500F. In a large bowl, mix together the olive oil, salt, pepper, garlic powder and paprika. Add the potatoes and toss to coat. Stir in buffalo sauce. Using slotted spoon, place the potatoes in a greased 9 x 13 baking dish, leave behind any extra olive oil/hot sauce mix for your chicken. Roast the potatoes for 20-25 minutes, stirring often, until crispy on the outside. Add the diced chicken to the leftover olive oil/hot sauce mix and stir to coat all the chicken. Cook chicken in hot pan until cooked through. Remove potatoes from the oven and lower the oven temperature to 400°F. Top potatoes with the chicken. In a large bowl, mix all the topping ingredients together. Top the chicken with the topping and bake for 5-10 minutes or until topping is melted and bubbly. Serve with extra hot sauce and blue cheese/ranch dressing.