Food; Loaded Potato & Buffalo Chicken Casserole

Copyright by The Old School Housewife
This is one of the foods Marinda requested for her birthday dinner.  It was really good.  The only change I made was that it called for green onions and I didn't add them. Recipe to follow:Loaded Potato & Buffalo Chicken Casserole
Makes 4 to 5 servings

2 lbs. boneless skinless chicken breasts, cut into 1/2" cubes
8-10 medium potatoes, cut into 1/2" cubes (leave skin on)
1/3 cup olive oil
1 1/2 tspn. salt
1 tblspn. fresh ground pepper
1 tblspn. paprika
2 tblspns. garlic powder
6 tblspns. hot sauce
TOPPING:
2 c. Mexican blend cheese or 2 c. Monterey Jack and Cheddar cheese blend
1 c. crumbled cooked bacon
DIRECTIONS:
1. Preheat oven to 500 degrees (Not a typo)
2. In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder and paprika.
3. Add the potatoes and stir to coat.
4. Add the potatoes to a greased baking dish.
5. When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.
6. Add the diced chicken to the "left behind" olive oil/hot sauce mix and stir to coat all the chicken.  Allow to marinate as the potatoes bake.
7. Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.
8. Once the potatoes are fully cooked, remove from the oven and lower the temperature to 400 degrees. and add the marinated chicken, spread over the potatoes.
9. In a large bowl mix all the topping ingredients together.
10. Top the raw chicken with the topping.
11. Bake 20 minutes or until the chicken is cooked through and the topping is melted and bubbly delicious.
12. Serve with extra hot sauce and/or ranch dressing.