Loaded Baked Potato

Loaded Potato Buffalo Chicken Casserole 

• 2 lbs boneless, skinless chicken breasts, cut into 1/2-inch cubes
• 8-10 medium potatoes, cut into 1/2-inch cubes  (I leave the skin on)
• 1/3 cup olive oil 
• 1 1/2 tsp. salt
• 1 TBS. freshly ground pepper
• 1 TBS. paprika 
• 2 TBS. garlic powder 
• 6 TBS. hot sauce 

Topping:

• 2 c. Fiesta Blend Cheese or a mix of Cheddar & Monterey Jack
• 1 c. crumbled bacon 
• 1 c diced green onion

Preheat oven to 500F (This is NOT a typo, 500F is correct!)  In a large bowl mix together the olive oil, salt, pepper, paprika,garlic powder; hot sauce.  Add the cubed potatoes and stir to coat.  Carefully scoop the potatoes into a cooking spraycoated 9 x 13 inch baking dish, leaving behind as much of the olive oil/hot sauce mix as possible.  Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy & browned on the outside.  While the potatoes are cooking, add the cubed chicken to the bowl with the leftover olive oil/hot sauce mix and stir to coat.  Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400F.  Top the cooked potatoes with the raw marinated chicken.  In a bowl mix together the cheese, bacon & green onion and top the raw chicken with the cheese mix.  Return the casserole to the oven and bake for 15 minutes or until the chicken is cooked through and the topping is bubbly delicious.  Serve with extra hot sauce and/or ranch dressing.

Enjoy!

This reciped is now our favorite and most requested recipe.  The missionaries now request this when they come to our house.

This is from an awesome blog Cook Lisa Cook

http://cooklisacook.blogspot.com/2012/03/loaded-potato-buffalo-chicken-casserole.html


I have taken this recipe and changed it to make it Paleo.  I use sweet potato instead of potato and I leave off the cheese.

Lemon Chicken

Lemon Chicken

Ingredients (Yield: 4 servings)

2 tablespoons cornstarch
4 tablespoons Kikkoman I use Tamarin Gluten Free or  Less Sodium Soy Sauce, divided
1 pound boneless, skinless chicken, cut into 1-inch pieces
1/2 cup sugar
2-1/2 teaspoons cornstarch
3/4 teaspoon grated fresh lemon peel
2 tablespoons lemon juice
2 tablespoons vegetable oil
1 bunch green onions, cut into 1-inch lengths

Instructions

1. Combine 2 Tbsp. cornstarch and 1 Tbsp. soy sauce in small bowl; stir in chicken. Let stand 30 minutes.
2. Meanwhile, combine sugar, 2-1/2 teaspoons cornstarch, lemon peel and juice, remaining 3 Tbsp. soy sauce and 1/4 cup water.
3. Heat oil in hot wok over high heat.* Add chicken and green onions; stir-fry 3 minutes. Remove.
4. Reduce heat to medium-high. Pour soy sauce mixture into wok; bring to boil. Cook, stirring constantly, 1 minute. Add chicken and green onions, stirring to coat all pieces well with sauce. Serve immediately.
   *Or, if using skillet, heat oil over medium-high heat.