These Buffalo Chicken Smashed Potatoes bring bold flavor to busy weeknights—crispy Little Potatoes topped with spicy shredded chicken, melty cheese, and all your favorite fixings. It’s a fun and satisfying dish that’s easy to prep ahead, and even easier to customize. Use leftover rotisserie chicken to save time, swap in your go-to dairy-free cheese, or adjust the heat level to suit your crew. Great for game day or a hands-on dinner that kids will love helping assemble!

Kid-Friendly Tips

  • Swap the buffalo sauce for BBQ or ranch for a milder version

  • Let kids add their own toppings—cheese, green onions, or even a drizzle of dressing

  • Use shredded rotisserie chicken to skip cooking time

On-the-Go & Make-Ahead Tips

  • Make the potatoes and chicken ahead of time and reheat just before serving

  • Pack cooled leftovers in a lunchbox with ranch for dipping

  • Freeze assembled, unbaked bites and pop them in the oven for a quick snack

Prep
10 mins
Cook
30 mins
Serves
6
Ingredients
11
Keep screen awake while cooking

Equipment

  • Large pot
  • Parchment paper
  • Baking sheet
  • Small bowl

Ingredients

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  • 1.5 lbs Little Potatoes
  • 1/2 cup chicken breasts, cooked and shredded
  • 1/4 cup Ranch salad dressing
  • 1/4 cup your favorite vinegar-based hot sauce
  • 1/4 cup mozzarella cheese, grated
  • 1/4 cup cheddar cheese
  • 4 oz cream cheese
  • 2 tsp olive oil
  • 1/4 tsp fine sea salt
  • 1/4 tsp ground black pepper
  • 1 Tbsp green onion, thinly sliced (optional)

Instructions

  • Step 1

    In a large pot, cover the 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 three minutes.

  • Step 2

    Preheat oven to 425 °F and line a baking tray with foil or parchment paper.

  • Step 3

    Mix together chicken, ranch dressing, hot sauce, half the mozzarella cheese, half the cheddar cheese, and cream cheese. Set aside.

  • Step 4

    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.

  • Step 5

    Top each potato with buffalo chicken mixture. Bake for 10 minutes.

  • Step 6

    Remove and top with remaining mozzarella and cheddar cheese. Bake for another 10 minutes or until cheese is bubbling and has turned golden brown.

  • Step 7

    Remove from oven, top with green onion if using, and allow to cool for 2 to 5 minutes before serving. Potatoes are best served immediately, but can be reheated in oven for 15 minutes at 425 °F within two days.