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
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Swap the buffalo sauce for BBQ or ranch for a milder version
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Let kids add their own toppings—cheese, green onions, or even a drizzle of dressing
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Use shredded rotisserie chicken to skip cooking time
On-the-Go & Make-Ahead Tips
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Make the potatoes and chicken ahead of time and reheat just before serving
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Pack cooled leftovers in a lunchbox with ranch for dipping
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Freeze assembled, unbaked bites and pop them in the oven for a quick snack
Equipment
- Large pot
- Parchment paper
- Baking sheet
- Small bowl
- 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)
Personalize This Recipe.
These AI tools can help you adapt this recipe to your needs, whether that's picky eaters, dietary restrictions, or needing to use whatever's in the fridge. Pick a tool, hit send, and chat to get a version that works for your family. Using Gemini? Your prompt is automatically copied so you can paste it once the window opens.
Instructions
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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.
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Step 2
Preheat oven to 425 °F and line a baking tray with foil or parchment paper.
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Step 3
Mix together chicken, ranch dressing, hot sauce, half the mozzarella cheese, half the cheddar cheese, and cream cheese. Set aside.
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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.
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Step 5
Top each potato with buffalo chicken mixture. Bake for 10 minutes.
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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.
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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.
