Crispy garlic potato slices loaded with homemade buffalo chicken, cheddar, bleu cheese, cilantro, and green onions. It's so perfect for Friday nights or game days!
Course: Dinner, Main Course
Author: Mandy Jackson
2poundsrusset potatoes,scrubbed and sliced into 1/8-inch rounds
1 teaspoonblack pepper
1/2 teaspoongarlic powder
1 1/2cupscooked, shredded chicken
1/4cupcayenne pepper hot sauce (such as Frank's)
1/4cupblue cheese crumbles
1/4cupsliced green onion
Preheat oven to 425 degrees.Toss sliced potatoes in a large bowl with with oil, salt, pepper, and garlic powder. Spread into a single layer on a large sheet pan and roast for 30 minutes. Flip with a metal spatula and roast 15 minutes more, until potatoes are cooked through and begin to crisp.
While the potatoes roast, melt the butter in a saucepan over low heat. Stir in the hot sauce and garlic powder. Add the shredded chicken and toss to coat. Continue cooking over low heat - stirring occasionally - until the chicken is heated through.
Spread the buffalo chicken over the potatoes and sprinkle with the cheddar and blue cheese. Place under the broiler for 2-3 minutes, until cheese is melted. Sprinkle with green onions and cilantro. Serve immediately.