Ingredients

The following ingredients have 15 Servings
  • 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)

Instruction

  • 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 1/2 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.