Loaded Potato and Buffalo Chicken Casserole

2 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes
8 -10 medium potatoes, cut into 1/2-inch cubes (I leave the skin on)
  1/3 cup olive oil
  1 1/2 teaspoons salt
  1 tablespoon fresh ground pepper
1 tablespoon paprika
  2 tablespoons garlic powder
  6 tablespoons hot sauce
Topping -
  2 cups fiesta Mexican blend cheese or 2 cups monterey jack and cheddar cheese blend
1 cup crumbled cooked bacon
1 cup diced green onion

-Preheat oven to 500F (This is NOT a typo, 500F is correct!) .
-In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder & paprika.
-Add the potatoes and stir to coat.
-Add the potatoes to a greased baking dish.
-When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.
-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.
-Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.
-Once the potatoes are fully cooked add the marinated chicken.
-Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400°F.
-In a large bowl mix all the topping ingredients together.
-Top the raw chicken with the topping.
-Bake 15 minutes or until until the chicken is cooked through and the topping is melted and bubbly delicious.
-Serve with extra hot sauce and/or ranch dressing.