Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice onion.

Toss potatoes on a baking sheet with a large drizzle of oil, garlic powder, salt, and pepper.

Roast on top rack until golden brown and crispy, 20-25 minutes.

While potatoes roast, heat a drizzle of oil in a large pan over medium-high heat. Add onion, salt, and pepper; cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. Turn off heat; transfer to a plate.

Open package of chicken* and drain off any excess liquid. Heat a drizzle of oil in pan used for onion over medium-high heat. Add chicken, Frank’s Seasoning Blend, salt, and pepper; cook, stirring, until chicken is browned and cooked through, 4-6 minutes. Return sautéed onion to pan; stir to combine.

Reduce heat under pan to medium low; add hot sauce and 1 TBSP butter (2 TBSP for 4 servings). Cook, stirring, until butter has melted and mixture is evenly coated, 1-2 minutes.

Evenly top with mozzarella and Monterey Jack. Cook, undisturbed, until cheese melts, 1-2 minutes. Remove from heat.

Halve baguettes lengthwise, stopping before you cut all the way through. Use a spoon to carefully hollow out baguettes. TIP: Save insides of baguettes for another use, like homemade breadcrumbs!

Toast baguettes.

Evenly divide Buffalo chicken between toasted baguettes; drizzle with blue cheese dressing.

Divide sandwiches and potato wedges between plates. Serve.