Wisconsin Potato and Vegetable Growers Association

Buffalo Chicken Smashed Potatoes

Buffalo Chicken Smashed Potatoes

No ratings yet
Calories 1035 kcal


  • 1 1/2 lbs Blushing Belle Little Potatoes
  • 1/2 cup chicken breasts cooked and shredded
  • 1/4 cup ranch dressing
  • 1/4 cup vinegar-based hot sauce
  • 1/4 cup mozzarella cheese grated
  • 1/4 cup Cheddar cheese
  • 4 oz cream cheese
  • 2 tsp olive oil
  • 1/4 tsp Fine sea salt
  • 1/4 tsp Ground black pepper
  • 1 Tbsp green onion thinly sliced (optional)


  • In a large pot, cover the Creamer potatoes with water and bring to a boil over high heat. Once boiling, reduce heat to medium-low for 15 minutes or until potatoes have some give when pierced with a sharp knife. Alternatively, microwave the potatoes for three minutes.
  • Preheat oven to 425°F and line a baking tray with foil or parchment paper.
  • Mix together chicken, ranch dressing, hot sauce, half the mozzarella cheese, half the cheddar cheese, and cream cheese. Set aside.
  • Drain potatoes if cooking on stove, and toss with olive oil, salt and pepper. Place on prepared baking sheet and gently smash potatoes with the back of a fork.
  • Top each potato with buffalo chicken mixture. Bake for 10 minutes.
  • Remove and top with remaining mozzarella and cheddar cheese. Bake for another 10 minutes or until cheese is bubbling and has turned golden brown.
  • Remove from oven, top with green onion if using, and allow to cool for 2 to 5 minutes before serving. Potatoes are best served immediately, but can be reheated in oven for 15 minutes at 425°F within two days.


Calories: 1035kcalCarbohydrates: 10gProtein: 37gFat: 95gSaturated Fat: 38gPolyunsaturated Fat: 20gMonounsaturated Fat: 28gTrans Fat: 1gCholesterol: 244mgSodium: 2041mgPotassium: 544mgFiber: 1gSugar: 6gVitamin A: 2103IUVitamin C: 4mgCalcium: 486mgIron: 2mg
Tried this recipe?Let us know how it was!