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Buffalo Chicken Smashed Potatoes

This yummy recipe comes to us courtesy of our friends at Tastes of Lizzy T's
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  • 15-17 small, round potatoes
  • ⅓ cup olive oil, divided
  • ½ teaspoon salt
  • 5 ounces cream cheese, softened
  • 1 can (12.5 ounces) canned chicken, drained
  • ½ cup ranch dressing
  • ½ cup Moore's Marinade buffalo wing sauce
  • 1½ cup shredded sharp cheddar cheese, divided
  • Green onions, for garnishing


  1. Boil water in a large saucepan. It should be enough water to cover the potatoes.
  2. Wash and scrub the potatoes.
  3. Once the water is boiling, add the potatoes and allow them to cook until soft, 15-20 minutes.
  4. While the potatoes are boiling, mix together the buffalo sauce mixture.
  5. 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.
  6. Once the potatoes are cooked through, drain them.
  7. Preheat the oven to 450 degrees. Place the baking rack on the highest level in the oven.
  8. Generously drizzle olive oil on a large baking sheet.
  9. Place the cooked potatoes on the baking sheet.
  10. Using a potato masher, gently press down on the potato and give the masher a 1/2 turn. Repeat with the remaining potatoes until they are all "smashed".
  11. Using a pastry brush, brush the remaining olive oil on the tops and sides of the smashed potatoes. Sprinkle with salt, to taste.
  12. Bake the potatoes in a 450 degree oven for 20-25 minutes, or until the edges of the potatoes are browning and crisping.
  13. Microwave the buffalo chicken cheese mixture for 2 minutes and stir.
  14. Remove the pan from the oven and spoon the buffalo chicken over top each of the potatoes. Sprinkle the tops with the remaining cheese.
  15. Bake for an additional 3-5 minutes, until the cheese is melted.
  16. Top with sliced green onions, if desired.