Spicy, cheesy and delicious Buffalo Chicken Smashed Potatoes. A great recipe for game day!

10 mins
30 mins


  • 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)


  • 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.