Buffalo Chicken Smashed Potato Cups
Try these Buffalo Chicken Smashed Potato Cups - crispy, cheesy, and packed with spicy buffalo chicken flavor!
Servings: 12 potato cups
Calories: 242kcal
Ingredients
- 12 baby red potatoes, about 1-inch in diameter
- 3 cups (420 g) rotisserie chicken, diced
- ½ cup (122.5 g) buffalo sauce
- 3 tablespoons dry ranch seasoning mix
- 4 ounces (½ package) cream cheese, room temperature
- 1 cup (113 g) mozzarella cheese, shredded, divided
- ½ teaspoon ground black pepper
- ranch dressing, for drizzling
- extra buffalo sauce, for drizzling
- parsley, for garnish
Instructions
- Place the baby potatoes in a large pot and cover with salted water. Bring to a boil and cook until fork-tender (about 20-25 minutes). Drain the potatoes and let them cool slightly.
- Preheat oven to 400°F.
- Spray a muffin tin with cooking spray. Place one potato in each cup.
- Using the bottom of a small glass, gently press down on each potato to flatten it and create a well.
- Bake the smashed potatoes in the oven for 25-30 minutes, or until crispy.
- While the potatoes are baking, in a large bowl, mix together the chicken, buffalo sauce, ranch seasoning, cream cheese, ½ cup of mozzarella cheese, and pepper until well combined.
- Once the potatoes are crispy, remove them from the oven. Top each potato with an equal amount of the buffalo chicken mixture (about ¼ cup each potato). Sprinkle the remaining ½ cup of mozzarella cheese evenly over the top of each potato.
- Place back in the oven and bake for an additional 3-5 minutes, or until the cheese is melted and bubbly.
- Drizzle with extra buffalo sauce and ranch or blue cheese dressing. Garnish with fresh parsley. Serve hot.
Video
Nutrition
Serving: 1potato cup | Calories: 242kcal