Buffalo Chicken Smashed Potatoes
Buffalo chicken and crispy potatoes are baked in a muffin tin for the perfect game-day appetizer or after-school snack. Just mix, fill, and pop it in the oven until melty on the inside and crunchy on the outside.
Servings: 12
Equipment
- Muffin tin
- Glass cup or spoon
Ingredients
- 12 Wada Farms Smalls® Mini Artisan Potatoes
- 3 cups rotisserie chicken diced
- ¾ cup buffalo sauce
- 4 tablespoons dry ranch seasoning mix
- 4 oz cream cheese room temperature
- 1 cup sharp shredded cheese divided
- 1 teaspoon ground black pepper
- blue cheese crumbles for topping
- ranch dressing for drizzling
- extra buffalo sauce for drizzling
- fresh parsley for garnish
Instructions
- Place the Smalls® in a medium pot of salted water and cover. Bring to a boil and cook for 20-25 minutes, until fork-tender. Drain the potatoes and let them cool slightly.
- Preheat the oven to 400℉.
- Spray a muffin tin with cooking spray and place a potato in each cup. Press the bottom of a small glass onto each potato to flatten into cups.
- Bake the smashed potatoes for 25-30 minutes, or until crispy.
- While the potatoes bake, mix the chicken, buffalo sauce, ranch seasoning, cream cheese, ½ cup of shredded cheese, and pepper in a large bowl, until well combined.
- When the potatoes are crispy, remove them from the oven. Add 3-4 tablespoons of the buffalo chicken mixture to each potato cup. Evenly sprinkle the remaining ½ cup of shredded cheese over the top of each buffalo chicken potato cup.
- Place the muffin tin back in the oven and bake for another 3-5 minutes, until the cheese is melted.
- Top with crumbled blue cheese, drizzle with extra buffalo sauce and ranch dressing and garnish with fresh parsley. Serve hot.
Video
Nutrition
Calories: 326kcal | Carbohydrates: 33g | Protein: 22g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 76mg | Sodium: 1142mg | Potassium: 738mg | Fiber: 4g | Sugar: 2g | Vitamin A: 226IU | Vitamin C: 33mg | Calcium: 97mg | Iron: 1mg