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Buffalo chicken has become a staple in many households, celebrated for its bold flavors and versatility. Originating from Buffalo, New York, this dish combines shredded chicken tossed in a tangy, spicy sauce, making it a favorite for appetizers and main courses alike. Its popularity has led to countless variations, from buffalo chicken dip to buffalo chicken wings, each showcasing the delightful heat and rich flavor profile of the sauce.

Buffalo Chicken Smashed Potato Cups

Discover the ultimate comfort food with Buffalo Chicken Smashed Potato Cups, where creamy mashed potatoes meet spicy buffalo chicken for an irresistible flavor fusion. Perfect for game day or family dinners, these delicious cups are filled with tangy, cheesy goodness and topped with fresh green onions. Ready to impress your guests? Dive into this easy recipe that will elevate your gatherings! Click to explore the step-by-step guide and indulge in these mouthwatering delights!
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Ingredients
  

4 medium-sized russet potatoes

1 cup cooked shredded chicken

1/2 cup buffalo sauce (mild or hot, based on preference)

1/2 cup cream cheese, softened

1/4 cup ranch dressing

1 cup shredded cheddar cheese

1/4 cup green onions, chopped

Salt and pepper to taste

Olive oil for drizzling

Instructions
 

Prepare the Potatoes: Preheat your oven to 400°F (200°C). Boil the russet potatoes in salted water for about 20-25 minutes or until tender. Drain and let cool slightly.

    Make the Smashed Potatoes: Once cool enough to handle, place the potatoes on a baking sheet lined with parchment paper. Using a fork or potato masher, gently smash the potatoes to about 1/2 inch thick without breaking apart.

      Add the Buffalo Chicken Mixture: In a mixing bowl, combine the cooked shredded chicken, buffalo sauce, softened cream cheese, ranch dressing, and half of the shredded cheddar cheese. Mix until well combined. Season with salt and pepper to taste.

        Fill the Potato Cups: Spoon the buffalo chicken mixture generously onto each smashed potato cup, covering them well.

          Top with Cheese: Sprinkle the remaining cheddar cheese over the filled potato cups.

            Bake: Drizzle some olive oil over the smashed potatoes and cheese, then put them in the preheated oven. Bake for about 15-20 minutes or until the cheese is bubbly and slightly golden.

              Garnish and Serve: Remove from the oven and sprinkle the chopped green onions over the tops. Let them cool slightly before transferring to a serving platter.

                Prep Time: 20 mins | Total Time: 50 mins | Servings: 4

                  - Presentation Tips: Serve the cups on a rustic wooden platter, garnished with extra green onions and a small bowl of ranch dressing for dipping.