Savory Buffalo Chicken Homemade Potato Cups
Delightful fusion of flavors and textures with crispy potato shells filled with spicy buffalo chicken.
Equipment
- Large Pot
- Skillet
- Mixing Bowl
- Baking Dish
- Potato Masher
Ingredients
Potatoes
- 4 medium russet potatoes Peel and cut in half, boil until fork-tender.
Ground Chicken
- 1 pound ground chicken Cook until no pink remains.
Buffalo Sauce
- 0.5 cup buffalo sauce Choose according to heat preference.
Cheese
- 1 cup shredded cheddar cheese Mix into the filling while warm.
Green Onions
- 2-3 green onions Finely chopped.
Olive Oil
- 2 tablespoons olive oil Drizzle over potato halves before baking.
Salt and Pepper
- salt Season to taste.
- pepper Season to taste.
Instructions
- Preheat your oven to 400°F (200°C).
- Peel and cut the potatoes in half lengthwise. Boil in salted water for about 15 minutes until fork-tender. Drain and cool slightly.
- In a skillet, cook the ground chicken over medium heat for 5-7 minutes until fully cooked. Drain excess liquid.
- Add buffalo sauce to the chicken, stir to coat, and simmer for a couple of minutes.
- In a mixing bowl, mash the cooked potatoes with olive oil, salt, and pepper until creamy.
- Form the mashed potato mixture into cup shapes in a baking dish, creating a well in the center.
- Spoon the buffalo chicken mixture into each potato cup, top with cheddar cheese and green onions.
- Bake for 20-25 minutes until cheese is melted and edges are golden brown.
- Let cool for a few minutes before serving. Garnish with additional green onions if desired.
Notes
Store leftovers in an airtight container for up to three days. Reheat in the oven for best results.