Loaded Potato & Buffalo Chicken Casserole

This recipe comes from  Lisa at Cook Lisa Cook.  Blog address: http://cooklisacook.blogspot.ca  These were very good.  I made them for a get together we had with friends a couple of weeks ago and they were devoured.  I did not use all the hot sauce called for.  In fact I only used 2 Tablespoons.

Ingredients
 
2 lbs Boneless, Skinless Chicken Breasts, cut into 1/2 inch cubes
8-10 Medium Potatoes, cut into 1/2 inch cubes (I left the skin on)
1/3 cup Olive Oil
1 1/2 tsp Salt
1 Tbs Ground Black Pepper
1 Tbs Paprika
2 Tbs Garlic Powder

Topping

2 cups Fiesta Cheese
1 cup Crumbled Bacon
1 cup Diced Green Onion

Instructions

Preheat oven to 500 degrees(this is not a typo, 500 is correct)  In a large mixing bowl, combine oil, salt, pepper, paprika, garlic powder and hot sauce.  Add cubed potatoes and stir to coat.  carefully scoop the potatoes into a spray coated 9x13 baking dish, leaving behind as much oil/sauce mixture as possible.  Bake potatoes for 45-50 minutes, stirring every 15 minutes, until cooked through and crispy and brown on the outside.  While the potatoes are cooking, add the cubed chicken to the bowl of left over oil/sauce mix.  Stir to coat.  Once the potatoes are fully cooked, remove from the oven and lower the oven temp to 400 degrees.  Top the cooked potatoes with the raw marinated chicken.  In a separate bowl mix cheese, bacon and onions and top the chicken with the cheese mix.  Return to the oven and bake for 15 minutes or until the chicken is cooked through and the topping is bubbly and delicious.  Serve with extra hot sauce and ranch dressing.