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Family-friendly recipes from a frugal gal that likes to eat

Archive for the tag “Potatoes”

Loaded Potato and Buffalo Chicken Casserole

Last Thursday, Luke had his yearly appointment at the vet. He had to get two shots, and this was my first time taking him. We were both pretty stressed out about it, but luckily it went really well, and we made it home in less than an hour. After such a stressful ordeal (oh the drama!), I wanted to make something comforting for dinner. Typically casseroles like this are reserved for football-watching fall Sundays, but by now you should know that I don’t play by the rules when it comes to cooking!

When you see the picture of this casserole, your brain will scream Calories! Fat! CARBS!, but don’t you worry because this recipe is actually pretty light. Obviously potatoes are not the most nutritious vegetable (if you can even call them that), but hey, it’s the theme of this weekend’s posts, so you just gotta run with it.

Beautiful! I really loved this casserole, and I hope you will too. Maybe hold off on making it until the temperature stops hovering around 90, as it requires lots of hot oven time.

Loaded Potato and Buffalo Chicken Casserole
Slightly adapted from Cook Lisa Cook


1 lb boneless, skinless chicken breasts, cut into 1/2-inch cubes 
4-5 medium potatoes, cut into 1/2-inch cubes 
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
1 1/2 cup shredded cheese (I used reduced-fat Mexican blend)
5 strips of turkey bacon, cooked and crumbled
3/4 cup chopped green onion


  1. Preheat oven to 500 degrees F.  In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce.  Add the cubed potatoes and stir to coat. 
  2. Carefully scoop the potatoes into a baking dish coated with cooking spray, leaving behind as much of the olive oil/hot sauce mix in the bowl as possible. 
  3. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy & browned on the outside. 
  4. While the potatoes are cooking, add the cubed chicken to the bowl with the leftover olive oil/hot sauce mix and stir to coat. 
  5. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees F. 
  6.  Top the cooked potatoes with the raw marinated chicken. 
  7. In a bowl mix together the cheese, bacon and green onion and top the raw chicken with the cheese mix. 
  8. 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 ranch dressing or sour cream.




Hasselback Potatoes (Fail)

Many of you have this seen picture of hasselback potatoes on Pinterest:

Stunning, no? When I saw this post, I immediately pinned, and several of you followed suit. I think the caption was something like “Better than fries!” Well who doesn’t want something that’s better than FRIES? I didn’t even know that existed! I had some potatoes at home, so I thought I’d give it a shot. Well, this is how mine turned out.

Not quite the same. Or even close at all! This just did not taste good. I basically forced myself to eat it. So why am I sharing this, you ask? Because I really think they can be great. The recipe is simple, and I think my fail here was all user error. I didn’t bake this long enough, and I don’t think I cut the sections thin enough. You can do better than me, I know it!

Start with these ingredients (and potatoes, of course!):

Wash your potato and start slicing it into sections. Do not cut all the way through. Smear some butter and garlic in between every other section. Top with salt and a drizzle of olive oil.

Then bake at 425 degrees for 45 minutes or until crispy. I took mine out at about 40 minutes, and I think it could’ve cooked for more than an hour, so you see why the fail is completely my fault. I know you will do better because you’re patient. And better at timing the different components of your meal. 😉

Hasselback Potatoes
From seasaltwithfood


1 potato
1 tsp crushed garlic
1 Tbs olive oil
1 Tbs butter


  1. Preheat the oven to 425 degrees. Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.
  2. Arrange the potatoes on a baking tray and insert the garlic and butter inbetween the slits. Then drizzle the olive oil and sprinkle with salt.
  3. Bake the potatoes for about 45 minutes or until the potatoes turn crispy and the flesh is soft.

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