Buffalo Chicken Smashed Potatoes! They are cheesy, spicy, and the ultimate roasted smashed potatoes. Make a big batch for a mouthwatering game day recipe.
This post is in partnership and sponsored by The Little Potato Company as part of their Brand Ambassador Program. My Kitchen Love has been compensated monetarily and with product. We only support brands we love and cook with at home.
Spicy! Spicy! These Buffalo Chicken Smashed Potatoes are so spicy good and addicting. I made them for happy hour for ourselves and our neighbours, and boy, did they go fast.
They came out of the oven piping hot with buffalo chicken dip covering crispy smashed potatoes. A seriously yummy scene!
These roasted smashed Little potatoes can be served as an appetizer, part of a game day spread, or even as a main with a light refreshing salad on the side.
Now, I am a bit of a pansy when it comes to spicy foods, but I ADORED these roasted smashed potatoes. They found the balance of perfectly spicy, cheesy, and crispiness that seems to make a dish like this impossible to resist.
The Little Potato Company Creamer potatoes are the perfect vehicle for the bubbling hot buffalo chicken dip – ideally sized for one bite goodness. They’re also a no peeling required potato and are pre-washed meaning prep is cut way down!
I used the popular hot sauce (you know the one everyone loves ….) for this recipe, only I used their Buffalo Wings version which is a tad more spicy than the regular. So, if you’re like me and need some support on the spicy side of life, you may wish to use good old regular hot sauce. I really enjoyed the way the Buffalo Hot Sauce injected a more traditional chicken wings flavour into this dish.
More game day recipes:
- Chili Lime Chicken Wings
- Turkey Chipotle Chili
- Slow Cooker Korean Pulled Pork Sliders
- Best BBQ Pulled Pork (Slow Cooker and Instant Pot directions)
Spicy, cheesy and delicious Buffalo Chicken Smashed Potatoes. A great recipe for game day!
- 1.5 lbs Creamer Potatoes by The Little Potato Company*
- 1/2 cup shredded cooked chicken breasts**
- 1/4 cup Ranch Salad Dressing
- 1/4 cup hot sauce (your favourite vinegar based version)
- 1/4 cup grated mozzarella cheese
- 1/4 cup grated cheddar cheese
- 125 grams cream cheese***
- 2 tsp olive oil
- 1/4 tsp fine sea salt
- 1/4 tsp ground black pepper
- 1 tbsp thinly sliced green onion, 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 3 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 2-5 minutes before serving. Potatoes are best served immediately, but can be reheated in oven for 15 minutes at 425° F within 2 days.
* I used the Blushing Belle varietal for this recipe, but any varietal from The Little Potato Company will work well in this recipe.
** perfect use for leftover chicken!
*** 125 grams is half of a brick of cream cheese.