Buffalo Chicken Loaded Potato Wedges
Two game-day favorites combine in these loaded potato wedges topped with Buffalo chicken, bacon and cheese.
Makes: 6 servings
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Recipe Created By: Jessi Heggan
Featured In: Tennessee Home & Farm
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Recipe Created By: Jessi Heggan
Featured In: Tennessee Home & Farm
Ingredients
- 2 pounds russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 6 strips bacon, chopped
- 1 1/2 cups cooked chicken, shredded
- 3/4 cup buffalo sauce
- 1 1/2 cups shredded sharp cheddar cheese
- 2 tablespoons chives, diced
- 2-3 tablespoons ranch
- 1 avocado, sliced
Instructions
- Preheat oven to 425 degrees and line a baking sheet with parchment paper. (Note: Do not let the parchment paper hang over the edge of the pan.)
- Slice the potatoes into wedges, toss with olive oil and salt, and put in a single layer on the baking sheet. Cook on middle rack of oven for 45 minutes or until they are softened and slightly crispy.
- While potatoes are cooking, heat a skillet to medium-high heat and add the chopped bacon. Cook until crispy and drain the bacon pieces on a paper towel. Set aside.
- When potatoes are done, pull them out of the oven and then push the wedges closer together on the tray.
- In a small bowl, toss the cooked chicken with buffalo sauce. Spread the chicken on the potato wedges and include any extra sauce from the bowl. Add the bacon and cheese and cook until cheese is melted, about 5 to 8 minutes.
- Top with chives, ranch, avocado and more buffalo sauce if desired.
Watch how to make these Buffalo Chicken Loaded Potato Wedges in the video below:
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