Preheat oven to 400 degrees Fahrenheit. Peel and dice potatoes into 3/4" cubes. Place on a nonstick baking sheet in a single layer and sprinkle with salt and pepper. Drizzle with 2 Tbsp. olive oil, sprinkle with 1 Tbsp. TABASCO® brand Original Red Sauce, 1/2 tsp. paprika, and 1 Tbsp. dry Ranch Dressing Mix. Toss carefully to coat. Place in the oven to roast for approximately 45 minutes to one hour, or just until potatoes are tender when poked with a fork. Set timer for 15 minute increments and toss potatoes when timer goes off to prevent burning and ensure even baking.

While the potatoes are baking, prepare the filling mixture by stirring together cooked chicken cubes, 16 oz. sour cream, 1 c. shredded cheddar, the remainder of the Ranch dressing mix packet, and 1 Tbsp. TABASCO® Green Jalapeño Sauce. After the potatoes are done, stir them into the chicken mixture.

Reduce oven temperature to 350 degrees Fahrenheit.

Pour mixture into an 8x8 casserole dish (it will be full), spread, sprinkle with 1 c. shredded cheddar, cover with foil, and bake until warmed through, about 40 minutes. Remove the foil for the last 5 minutes of cook time so cheese can melt nicely.

Serve immediately topped with cooked, crumbled bacon and chopped green onion.