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Crispy oven roasted round red potatoes are topped with a creamy, cheesy buffalo chicken sauce. These spicy Buffalo Chicken Smashed Potatoes are great as an appetizer, side dish or main dish!

Buffalo Chicken Smashed Potatoes

A couple of weeks ago, I came across Pioneer Woman’s Crash Hot Potato recipe. When I saw those oven-baked, crispy roasted potatoes, I knew I had to make them. Sometimes when a recipe pops into my mind, it takes more than a year for me to actually make it.

This recipe?

Took me about a day. I’m pretty much at the grocery store every day, so I picked up some small, round potatoes and got to work on Ree’s recipe.

The crispy oven baked potaotes were amazing. We shared them with my mom and dad who were visiting and everyone agreed that the recipe was a keeper. Fast forward two weeks and here I am making those crash hot potatoes (crazy name, right?) with a twist. Buffalo Chicken Smashed Potatoes. To please the hubby, of course! Who am I kidding….I love a cheesy, buffalo ranch chicken just as much as he does.

How to Make Smashed Potatoes

Boil some potatoes in a big pot of water. I used small, round, red potatoes. I also bought some yellow “new” potatoes, but I liked the texture of the red potatoes better, so will keep with those from now on.
Spread some olive oil on a baking sheet. Place the cooked potatoes on the oiled baking sheet. Take a potato masher and press down on the potato, then give it a gentle twist. Some I twisted more than others. It just depended on how much the potato was falling apart.
Brush the tops of the potatoes with olive oil. Sprinkle with salt and whatever other spices you’d like.
Bake them in a hot oven (450 degrees) on the top oven rack for 20-25 minutes, or until they are looking nice and browned.

Now you can stop there and have an excellent side dish.

Buffalo Chicken Smashed Potatoes

While the potatoes were baking, I made a quick cream cheese, ranch dressing, buffalo wing sauce (here’s an awesome homemade buffalo sauce recipe), chicken and cheddar cheese mixture. I mixed it all together and warmed it in the microwave for 2 minutes. When the potatoes are looking done, take them out of the oven and spoon some of this cheesy goodness on top of the potatoes. Then sprinkle with a bit of shredded sharp cheddar cheese. Return these to the oven for another 5 minutes so that the cheese can melt

Oh yeah. They’re good. Eat them as a side dish along with a burger or grilled chicken…as an appetizer on game day…even as a main dish. I may have eaten the leftovers for breakfast the morning after we had these for dinner. There’s nothing like a spicy breakfast to get you moving in the morning!

Buffalo Chicken Smashed Potatoes

5 from 3 votes

Crispy oven roasted round red potatoes are topped with a creamy, cheesy buffalo chicken sauce. These spicy Buffalo Chicken Smashed Potatoes are perfect!

Servings 15 servings

Prep Time 30

Cook Time 30

Total Time 1

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Ingredients

15-17 small round potatoes
1/3 cup olive oil divided
1/2 teaspoon salt
5 ounces cream cheese softened
1 can chicken 12.5 ounces, drained
1/2 cup ranch dressing
1/2 cup buffalo wing sauce
1 1/2 cup shredded sharp cheddar cheese divided
Green onions for garnishing

Instructions

Boil water in a large saucepan. It should be enough water to cover the potatoes.
Wash and scrub the potatoes.
Once the water is boiling, add the potatoes and allow them to cook until soft, 15-20 minutes.
While the potatoes are boiling, mix together the buffalo sauce mixture.
Put the softened cream cheese in a bowl and mix until creamy and smooth. Add the drained chicken, ranch dressing, wing sauce and 1 cup of shredded cheese. Mix well then set aside.
Once the potatoes are cooked through, drain them.
Preheat the oven to 450 degrees. Place the baking rack on the highest level in the oven.
Generously drizzle olive oil on a large baking sheet.
Place the cooked potatoes on the baking sheet.
Using a potato masher, gently press down on the potato and give the masher a ½ turn. Repeat with the remaining potatoes until they are all "smashed".
Using a pastry brush, brush the remaining olive oil on the tops and sides of the smashed potatoes. Sprinkle with salt, to taste.
Bake the potatoes in a 450 degree oven for 20-25 minutes, or until the edges of the potatoes are browning and crisping.
Microwave the buffalo chicken cheese mixture for 2 minutes and stir.
Remove the pan from the oven and spoon the buffalo chicken over top each of the potatoes. Sprinkle the tops with the remaining cheese.
Bake for an additional 3-5 minutes, until the cheese is melted.
Top with sliced green onions, if desired.