Sometimes, it’s difficult to decide between loaded skins and hot wings, isn’t it? (We know it’s especially true when Mad Dog is involved!) Of course, there’s nothing saying you must choose. And this easy casserole is a prime example of just how easy it is to combine the two. Don’t worry, it’s super easy and even more delicious. (One bite and you’ll need it almost constantly!)
1 tablespoon Mad Dog Inferno hot sauce
½ cup Olive oil
2 cloves Garlic, minced
1½ teaspoons Salt
1 tablespoon Pepper
1 tablespoon Paprika
8 -10 medium Potatoes, cut into ½” cubes (you can leave the skins on, as long as you wash them)
2 pounds Chicken breasts, boneless, and cut into ½” cubes
For the Topping:
2 cups Cheddar cheese, shredded
1 cup Bacon, cooked and crumbled
1 cup Green onion, sliced
Preheat oven to 450ºF. Lightly grease a baking tray.
In a large mixing bowl, combine Inferno hot sauce, oil, garlic and spices. Add the potatoes and toss to coat the potatoes. When the oven is hot, transfer the potatoes to prepared baking tray, leaving any juices in the mixing bowl. Roast potatoes for 55-60 minutes. You’ll need to give them a good stir every 10-15 minutes. They’re done when they’re crispy on the outside.
Meanwhile, add the chopped chicken to the mixing bowl and mix together until chicken is coated. Cover and marinate while potatoes cook.