Buffalo Chicken Roasted Potato Bake is the ultimate fusion of crispy roasted potatoes, spicy buffalo chicken, and gooey melted cheese. It’s everything you love about comfort food, baked into one irresistible casserole dish. Perfect for game day, potlucks, or an easy weeknight dinner, this dish is loaded with bold flavor, satisfying texture, and just the right amount of heat.
What Makes This Dish Special?
This bake takes the best parts of a buffalo chicken dip and gives it a hearty, comforting twist with roasted potatoes as the base. The potatoes soak up the spicy, creamy goodness while remaining crisp around the edges. Topped with melted cheese and a sprinkle of green onions, every bite is a little spicy, a little creamy, and totally satisfying.
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 6
Ingredients
- 1½ lbs baby potatoes, quartered
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1½ cups cooked, shredded chicken
- ¾ cup buffalo wing sauce
- 4 oz cream cheese, softened
- ½ cup ranch or blue cheese dressing
- 1 cup shredded cheddar cheese
- ½ cup mozzarella cheese
- 2 green onions, chopped (for garnish)
- Optional: crumbled blue cheese or chopped bacon for topping
Instructions
1. Roast the Potatoes
Preheat oven to 425°F (220°C). Toss quartered baby potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, or until golden and crisp.
2. Make the Buffalo Chicken Mixture
In a large bowl, combine shredded chicken, buffalo sauce, softened cream cheese, and ranch (or blue cheese) dressing. Stir until creamy and well mixed.
3. Assemble the Bake
Transfer roasted potatoes into a greased 9×13-inch baking dish. Spread the buffalo chicken mixture over the top, then sprinkle with cheddar and mozzarella cheeses.
4. Bake Until Bubbly
Bake at 375°F (190°C) for 10–15 minutes, or until the cheese is melted and bubbly.
5. Garnish and Serve
Remove from the oven and top with chopped green onions, and if desired, bacon or blue cheese crumbles. Serve hot.
Variations
- Extra Crunch: Add crushed tortilla chips or fried onions on top before baking.
- Low-Carb Swap: Substitute potatoes with roasted cauliflower for a keto-friendly version.
- Add Veggies: Mix in roasted broccoli, bell peppers, or corn for added flavor and nutrition.
- Protein Boost: Add crumbled cooked bacon or diced grilled chicken.
Equipment You’ll Need
- Baking sheet
- Large mixing bowl
- 9×13-inch baking dish
- Spatula or spoon
- Knife and cutting board
Nutritional Information (Approx. Per Serving)
- Calories: 430
- Carbohydrates: 28g
- Protein: 25g
- Fat: 24g
- Sugar: 3g
- Fiber: 3g
Storage Tips
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 2 months. Reheat in the oven or microwave until hot.
- Make Ahead: You can prep and assemble the dish a day in advance, then bake when ready.
My Cooking Experience
I first made this when craving buffalo wings but wanting something heartier—and it did not disappoint. The crispy potatoes add texture, and the creamy buffalo chicken layer delivers that familiar flavor with a new twist. It’s always a hit at parties and super simple to throw together with leftover chicken.
Conclusion
Buffalo Chicken Roasted Potato Bake is a flavor-packed casserole that delivers spicy, cheesy, and satisfying comfort in every bite. It’s an easy crowd-pleaser that works for dinner, potlucks, or game day gatherings. With simple ingredients and bold taste, it’s bound to become a regular in your recipe rotation.
buffalo chicken roasted potato bake
Ingredients
Method
- Preheat oven to 425°F (220°C). Toss quartered baby potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, or until golden and crisp.
- In a large bowl, combine shredded chicken, buffalo sauce, softened cream cheese, and ranch (or blue cheese) dressing. Stir until creamy and well mixed.
- Transfer roasted potatoes into a greased 9×13-inch baking dish. Spread the buffalo chicken mixture over the top, then sprinkle with cheddar and mozzarella cheeses.
- Bake at 375°F (190°C) for 10–15 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and top with chopped green onions, and if desired, bacon or blue cheese crumbles. Serve hot.
Notes
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 2 months. Reheat in the oven or microwave until hot.
