All recipes, Main meals

Buffalo chicken potato bake

November 22, 2014

If you don’t already know…I love spicy dishes! 🙂 And this one has one of the best foods possible, POTATO’S!! Yes you can still eat potato’s on weight watchers, just in moderation. This dish was easy to make, but does require some time, however it is worth devoting the time too. You will think heaven just exploded in your mouth! 😉

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5.0 from 1 reviews
Buffalo chicken potato bake
Author: 
Recipe type: Main meals
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
8sp or 9pp per serving
Ingredients
  • 5-6 medium potato's peeled and cut in 1inch pieces
  • 4 boneless skinless chicken breast (about 22-24oz) cut and cubed
  • 1T olive oil
  • 1t black pepper
  • 2t paprika
  • 2 garlic cloves, diced
  • ⅓ cup franks hot sauce
  • 2T water
  • 1 cup light shredded cheese, I used a mozza/cheddar blend
  • 3T bacon crumble
  • green onion
Instructions
  1. Preheat oven to 375F
  2. Peel your potato's and cut into 1 inch cubes. In a bowl mix your oil, spices, water, diced garlic and franks sauce. Add potato's to bowl and mix well..
  3. Using a draining spoon, carefully spoon your potato's into a sprayed 9x13 dish, you want to save as much of the remaining mixture for your chicken.
  4. Bake the potato's for 60 minutes, turning every 10 minutes. While potato's are cooking mix your cubed chicken into the rest of the mixture and coat well.
  5. When potato's are done lower oven to 350F. Top potato's with your uncooked chicken, add cheese, bacon and green onion.
  6. Return to oven and bake for 20 minutes or until chicken is fully cooked. Drizzle with some ranch dressing or garlic sauce. Makes 6 servings (1/6th of the dish) at 8sp or 9pp per serving.
  7. Nutritional info per serving.. Calories 358...Fat 9.3g...Saturated fat 0.7g...Carbs 37.6g...Fiber 5.1g... Sugars 1.8g... Protein 33.4g

 

 

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12 Comments

  • Reply Kelly June 11, 2015 at 5:23 pm

    Have you made this with sweet potatoes? That’s all I have on hand & I’m thinking about making this for dinner tonight 🙂

    • Drizzle
      Reply Drizzle June 11, 2015 at 7:10 pm

      Hi, no I haven’t I am not a fan of sweet potato, but if you like them it should be ok 🙂 Enjoy!

  • Reply Kathy September 15, 2015 at 10:01 pm

    Your recipe states to bake the potatoes at 350, but then later says to turn the oven down to 350 when baking the chicken? Are the potatoes supposed to be cooked at 375? maybe?

    • Drizzle
      Reply Drizzle September 16, 2015 at 7:24 pm

      Thank you Kathy for pointing that out, and you are absolutely correct 🙂 I have edited the recipe..

  • Reply Marian April 17, 2016 at 8:14 pm

    More potatoes! I’d love if the bubble ups were like this!

    • Drizzle
      Reply Drizzle April 17, 2016 at 9:05 pm

      Well they could be put the points would be high… potato’s and biscuits… equals lots of points lol

  • Reply Janelle November 14, 2016 at 6:16 pm

    I made this recipe for dinner tonight and subbed diced rutabega for potato. brought the smartpoints down to 3 per serving with fat free cheese.

    • Drizzle
      Reply Drizzle November 15, 2016 at 12:28 pm

      Wow that’s great, I have never had rutabega, what does it taste like? That is a nice low point meal for sure!

  • Reply Carey Perkins August 1, 2017 at 12:26 pm

    potatoes, NOT potato’s. Please.

    • Drizzle
      Reply Drizzle August 2, 2017 at 2:46 pm

      Please…. if you are only here to correct my spelling or grammar then kindly move on..

  • Reply Sarah August 23, 2017 at 12:12 pm

    So delicious!!!!! My whole family loved it!!!!!!!! Thank you for your recipes. They have helped me so much on my WW journey and I have told so many people about your site. Everyone loves it!!! Keep em coming!

    • Drizzle
      Reply Drizzle August 24, 2017 at 5:34 pm

      Thanks Sarah, so glad everyone enjoyed the dish 🙂

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