Buffalo Chicken Smashed Potato Cups bring together the bold flavors of buffalo chicken with the comforting warmth of smashed potatoes. This dish is a delightful twist on classic comfort food, perfect for gatherings or a cozy night in. Each bite offers a satisfying combination of spicy, creamy, and crispy textures that will leave you craving more. Dive into this simple yet flavorful recipe and surprise your taste buds!
Steps
- Place baby potatoes in a large pot and submerge them in salted water. Bring to a boil and cook until they are tender when pierced with a fork, about 20-25 minutes. Drain and allow the potatoes to cool slightly.
- Preheat your oven to 400°F and lightly grease a muffin tin with cooking spray. Position one potato in each muffin cup and flatten it using the base of a small glass to create a well.
- Bake the smashed potatoes in the oven for 25-30 minutes until they become crispy. Meanwhile, combine the shredded chicken, buffalo sauce, ranch seasoning, cream cheese, half a cup of mozzarella cheese, and a dash of pepper in a large bowl.
- Once the potatoes are crispy, remove them from the oven. Fill each potato well with about ¼ cup of the buffalo chicken mixture and distribute the remaining mozzarella cheese evenly over the tops.
- Return the potato cups to the oven and bake for an additional 3-5 minutes, or until the cheese is melted and bubbly. Finish by drizzling with buffalo sauce and ranch or blue cheese dressing, and garnish with fresh parsley. Serve hot.
Ingredients
- Baby red potatoes
- Salted water (for boiling potatoes)
- Cooking spray (for muffin tin)
- 1 cup cooked chicken, diced (e.g., rotisserie chicken)
- Buffalo sauce, to taste (plus extra for serving)
- 1 packet (about 3 tablespoons) dry ranch seasoning mix
- 4 ounces softened cream cheese
- 1 cup shredded mozzarella cheese (divided into ½ cup for mixing and ½ cup for topping)
- Pepper, to taste
- Ranch or blue cheese dressing (for drizzling)
- Fresh parsley (for garnish)
FAQ
- Can I use a different type of potato for this recipe?
- Yes, you can substitute baby red potatoes with Yukon golds or fingerlings. Just ensure that the potatoes you choose will fit into the muffin tin cups.
- What type of chicken works best for this recipe?
- Rotisserie chicken is a convenient choice as it’s already cooked and can sometimes be found pre-shredded in stores. Alternatively, you can use leftover cooked chicken or follow a shredded chicken recipe.
- How should I store leftover Buffalo Chicken Smashed Potato Cups?
- Allow the potato cups to cool to room temperature, then store them in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the oven or microwave before serving.
- Is it possible to freeze these potato cups for later use?
- Yes, you can freeze them. First, let the potato cups cool completely, then freeze them in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe container for 2-3 months. Reheat directly from the freezer in a preheated oven at 375°F for 20-25 minutes without thawing.
- Can I make the potato cups ahead of time?
- Absolutely! You can cook and smash the potatoes ahead, then store them in the refrigerator for up to 2 days. The buffalo chicken mixture can also be prepared in advance and stored separately. When ready, assemble and bake the potato cups as instructed.
Tips
- Prepare the potatoes and buffalo chicken filling in advance to save time on the day of serving. Cook and smash the potatoes, then bake them in the muffin tin. Once cooled, store them in the fridge for up to two days. Similarly, mix the buffalo chicken filling and refrigerate it for up to two days. When ready to serve, simply assemble and bake.
- For an extra crispy texture, ensure that the potatoes are completely fork-tender before smashing them. This will help them achieve the perfect crispiness when baked in the muffin tin.
- Customize the level of spice to your liking by making homemade buffalo sauce. This allows you to adjust the spiciness and flavor to suit your taste preferences.
- If you don’t have mozzarella cheese, feel free to substitute with other cheeses like cheddar, pepper jack, or Monterey jack, depending on your flavor preference.
Equipment
- Muffin Tin – If you don’t already have one, a muffin tin is essential for shaping and baking the potato cups.
- Potato Masher or Glass with Flat Bottom – To smash the potatoes, you might want a tool specifically designed for this purpose, such as a potato masher. A glass with a flat bottom can also be used if not already available at home.
- Airtight Containers – Useful for storing prepped ingredients or leftovers, especially if you plan to make these ahead of time or freeze them.
