Can I make these vegetarian?

Absolutely! Substitute the chicken with chickpeas, black beans, or even cauliflower florets tossed in buffalo sauce. The cream cheese and mozzarella still provide plenty of protein and flavor.

How can I make these spicier or milder?

To increase the heat, add cayenne pepper to the filling mixture or use a hotter buffalo sauce. For a milder version, dilute the buffalo sauce with a bit of melted butter or even use a mild wing sauce instead.

Can I use larger potatoes instead of baby ones?

Yes, you can use regular-sized potatoes and cut them in half after boiling. Just be aware that you'll need to adjust the cooking time for the initial boiling (they'll need longer) and possibly for the baking stages as well.

What if I don't have a muffin tin?

No problem! You can arrange the smashed potatoes on a baking sheet lined with parchment paper. They won't have the "cup" shape but will still be delicious with the buffalo chicken mixture piled on top.

Buffalo Chicken Smashed Potato Cups Recipe

Description

Buffalo Chicken Smashed Potato Cups are a mouthwatering appetizer combining crispy smashed baby potatoes with a bold and creamy buffalo chicken topping. Perfect for parties or game day, they are easy to make and packed with flavor.

Ingredients

Units Scale

For the Potatoes

- - 12 baby red potatoes, about 1-inch in diameter
  - Salted water, for boiling
  - Cooking spray

For the Filling

- - 3 cups (420 g) rotisserie chicken, diced
  - 1/2 cup (122.5 g) buffalo sauce
  - 3 tablespoons dry ranch seasoning mix
  - 4 ounces (1/2 package) cream cheese, room temperature
  - 1 cup (113 g) mozzarella cheese, shredded, divided
  - 1/2 teaspoon ground black pepper

For Garnish

- Ranch dressing, for drizzling
- Extra buffalo sauce, for drizzling
- Parsley, for garnish

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Instructions

Prepare the Potatoes: Place the baby potatoes in a large pot and cover them 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 the Oven: Preheat your oven to 400°F (200°C).
Set Up the Muffin Tin: Spray a muffin tin with cooking spray. Place one potato in each cup.
Smash the Potatoes: Using the bottom of a small glass, gently press down on each potato to flatten it and create a well.
Bake the Potatoes: Bake the smashed potatoes in the preheated oven for 25-30 minutes or until crispy.
Prepare the Buffalo Chicken Filling: While the potatoes are baking, mix together the diced chicken, buffalo sauce, dry ranch seasoning, softened cream cheese, ½ cup of shredded mozzarella cheese, and ground black pepper in a large bowl. Stir until the mixture is thoroughly combined.
Top with Filling: Once the potatoes are crispy, remove them from the oven. Top each potato with an equal amount of buffalo chicken mixture (about ¼ cup per potato). Sprinkle the remaining ½ cup of mozzarella cheese evenly over the tops.
Bake With Filling: Place the filled potatoes back in the oven and bake for an additional 3-5 minutes or until the cheese is melted and bubbly.
Garnish and Serve: Drizzle the potatoes with extra buffalo sauce and ranch or blue cheese dressing. Garnish with fresh parsley. Serve hot.

Notes

Ensure the cream cheese is at room temperature for easier mixing.
You can substitute blue cheese dressing instead of ranch if preferred.
For a spicier kick, use a hotter buffalo sauce or add chili flakes.
Best served fresh out of the oven for optimal crispiness and flavor.

Nutrition

Serving Size: 1 potato cup
Calories: 180
Sugar: 1g
Sodium: 420mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 12g
Cholesterol: 35mg