Buffalo Chicken Smashed Potato Cups

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00:00Buffalo Chicken Smashed Potato Cups These Buffalo Chicken Smashed Potato Cups feature

00:06crispy golden potato shells filled with tender rotisserie chicken, tangy buffalo sauce, creamy

00:11ranch and melted cheese, crispy outside creamy inside with just enough heat.

00:18Perfect for make ahead entertaining.

00:20For the potato cups, use 12 baby red potatoes and coat a muffin tin with cooking spray.

00:26For the buffalo chicken filling, combine 3 cups diced rotisserie chicken, ½ cup buffalo

00:31sauce, 3 tablespoons dry ranch seasoning, 4 ounces cream cheese, 1 cup shredded mozzarella

00:37and ½ teaspoon black pepper.

00:40For serving, drizzle with ranch dressing and extra buffalo sauce, then garnish with fresh

00:44parsley.

00:46Place 12 baby red potatoes in salted water and boil for 20-25 minutes until fork tender but

00:52not falling apart.

00:54Drain and cool for 5-10 minutes.

00:57Preheat oven to 400 degrees Fahrenheit and spray a 12 cup muffin tin with cooking spray.

01:03Place a cooled potato in each muffin cup and press gently with a small glass or measuring

01:07cup to create a well.

01:09Bake 25-30 minutes until edges are golden and crispy.

01:14While the potatoes bake, mix diced rotisserie chicken, buffalo sauce, ranch seasoning, cream

01:19cheese, ½ cup mozzarella and black pepper in a bowl until smooth and evenly combined.

01:25Once potato cups are golden, top each with ¼ cup buffalo chicken mixture.

01:30Sprinkle the remaining ½ cup mozzarella over each, then bake 3-5 minutes until cheese melts.

01:36Drizzle with extra buffalo sauce and ranch, garnish with parsley, and serve hot.

01:41Take care.

01:42Take care.

01:43Take care.

01:44Take care.

01:45Bye.