Chicken Buffalo Smashed Potato Cups Recipe

When comfort food meets a spicy twist, the result is nothing short of culinary magic. These Chicken Buffalo Smashed Potato Cups are everything you want in a satisfying snack or appetizer — creamy, spicy, cheesy, crispy, and absolutely addictive. Whether you’re hosting a game night, planning a cozy family dinner, or just looking for something fun to try in the kitchen, this recipe is bound to become a new favorite.

With a crispy potato base and a rich, flavorful buffalo chicken filling, these little cups pack a punch in every bite. Not only are they simple to make, but they also use pantry-friendly ingredients and come together beautifully in under an hour.

Why You’ll Love This Recipe

This recipe is the perfect balance of textures and flavors. Here’s why it’s worth a spot in your recipe rotation:

• Crispy potato base: Jersey Royal potatoes are boiled, smashed, and baked to golden perfection, forming the ideal foundation.

• Flavorful filling: The shredded chicken is mixed with garlic and herb cream cheese, buffalo sauce, ranch, and a blend of seasonings that elevate it from basic to bold.

• Melty cheese topping: A sprinkle of mozzarella and cheddar gives each bite a gooey, comforting finish.

• Versatile and fun: These cups are great for parties, quick dinners, or even meal prepping. They’re easy to customize with your favorite toppings and sauces.

Let’s dive into how to make these delicious Chicken Buffalo Smashed Potato Cups step by step.

Ingredients You’ll Need

For the Potato Base:

• 12 Jersey Royal potatoes (or other baby potatoes)

• Olive oil spray

• Salt, for boiling

For the Chicken Buffalo Filling:

• 2 large chicken breasts, boiled and shredded

• 200g garlic and herb cream cheese

• 1/2 cup Frank’s RedHot buffalo sauce

• 1/4 cup ranch dressing

• 1 tbsp Italian seasoning

• 1 tbsp ranch seasoning

• 1 tbsp adobo seasoning

• 1/4 cup grated Parmesan cheese

• 1/2 cup shredded mixed cheese (cheddar and mozzarella)

• 1/4 cup fresh chopped parsley

• Salt and pepper to taste

For Topping:

• Additional mozzarella for sprinkling

Step-by-Step Instructions

1. Boil the Potatoes

Start by placing your baby potatoes in a large pot. Cover them with water and add a pinch of salt. Bring the water to a boil and let the potatoes cook for 10 to 15 minutes until tender when pierced with a fork. Drain them well and let them cool slightly.

This step is important to ensure the potatoes are soft enough to smash but not too mushy.

2. Preheat the Oven and Smash

While the potatoes are cooling, preheat your oven to 200°C (about 400°F). Lightly spray a muffin or cupcake tray with olive oil to prevent sticking.

Place one potato in each muffin mold. Using the bottom of a glass or a small cup, gently press down on each potato to smash it. You want to flatten them enough to form a base with slightly raised edges — like little potato nests.

3. Bake the Smashed Potatoes

Pop the tray in the oven and bake the smashed potatoes for about 15 minutes, or until they’re crispy and golden on the edges. This forms your sturdy, crunchy base for the buffalo chicken mixture.

4. Prepare the Buffalo Chicken Filling

While the potatoes are baking, boil two large chicken breasts in stock water with a pinch of salt. This infuses the chicken with flavor and ensures it stays juicy. Boil for 15 minutes or until the chicken is cooked through and tender. Shred the chicken using two forks or a hand mixer.

In a large bowl, mix the shredded chicken with garlic and herb cream cheese, buffalo sauce, ranch dressing, Italian seasoning, ranch seasoning, adobo seasoning, Parmesan, chopped parsley, and mixed cheese. Season with salt and pepper to taste.

The result should be a creamy, spicy, well-balanced mixture that’s packed with flavor.

5. Assemble the Cups

Take your crispy potato bases out of the oven. Spoon about one tablespoon of the buffalo chicken mixture onto each potato cup. Top with a sprinkle of mozzarella or your preferred cheese blend.

Return the tray to the oven for another 3 to 5 minutes — just enough time to melt the cheese and bring all the elements together.

6. Serve and Enjoy

Once out of the oven, let the cups cool for just a minute or two before serving. Garnish with a little extra parsley or even a drizzle of ranch or buffalo sauce if you like. These are best enjoyed hot and fresh.

Tips and Variations

• Spice level: Adjust the heat by using more or less buffalo sauce. You can also try a milder version if serving kids.

• Vegetarian version: Substitute shredded jackfruit or chickpeas for the chicken to make a meatless version that’s still full of flavor.

• Add crunch: A sprinkle of crushed tortilla chips or breadcrumbs before baking can add extra texture.

• Make ahead: Prepare the chicken filling in advance and store in the fridge for up to 2 days. Assemble and bake the cups when you’re ready to serve.

Perfect for Any Occasion

These Chicken Buffalo Smashed Potato Cups are a crowd-pleaser that works for a variety of occasions:

• Game day snacks: Serve them during football or basketball games for a finger food that’s way better than the usual chips and dip.

• Holiday appetizers: They make a fun and unique starter during festive gatherings.

• Dinner sides: Pair them with a fresh salad or grilled veggies for a light meal.

• Potluck parties: Easy to make in bulk and transport, they’re perfect for sharing.

Final Thoughts

Combining two beloved comfort food classics — potatoes and buffalo chicken — into one delicious bite-sized treat, these smashed potato cups are bound to be a hit. They’re quick enough for weeknight dinners but special enough for parties and events. Plus, the combination of crispy edges, creamy filling, and melty cheese is pure indulgence.

Try them once, and you’ll find yourself making them again and again. So grab your muffin tray, turn up the oven, and treat yourself to this irresistible creation.

Let us know if you give this recipe a try. We’d love to hear how you made it your own.

Must try The Best Beef Quesadillas Recipe

Chicken Buffalo Smashed Potato Cups Recipe

Chicken buffalo smashed potato cups are crispy, cheesy, and packed with flavor — a perfect appetizer or party snack to impress your guests.

Type: Appetizer / Snack

Cuisine: American

Keywords: Chicken buffalo smashed potato cups, buffalo chicken cups, smashed potato bites, buffalo appetizer, potato chicken cups

Recipe Yield: 12 cups

Calories: Approx. 220 per cup (depending on cheese and sauce amounts

Preparation Time: 20 minutes

Cooking Time: 35 minutes

Total Time: 55 minutes

Recipe Ingredients:

• 12 Jersey Royal potatoes (or any baby potatoes)
• Olive oil spray
• Salt, for boiling
• 2 large chicken breasts, boiled and shredded
• 200g garlic and herb cream cheese
• 1/2 cup Frank's RedHot buffalo sauce
• 1/4 cup ranch dressing
• 1 tbsp Italian seasoning
• 1 tbsp ranch seasoning
• 1 tbsp adobo seasoning
• 1/4 cup grated Parmesan cheese
• 1/2 cup shredded cheddar and mozzarella cheese
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste
• Additional mozzarella cheese for melting

Recipe Instructions:

1. Boil the Potatoes:

Start by placing your baby potatoes in a large pot. Cover them with water and add a pinch of salt. Bring the water to a boil and let the potatoes cook for 10 to 15 minutes until tender when pierced with a fork. Drain them well and let them cool slightly. This step is important to ensure the potatoes are soft enough to smash but not too mushy.

2. Preheat the Oven and Smash:

While the potatoes are cooling, preheat your oven to 200°C (about 400°F). Lightly spray a muffin or cupcake tray with olive oil to prevent sticking. Place one potato in each muffin mold. Using the bottom of a glass or a small cup, gently press down on each potato to smash it. You want to flatten them enough to form a base with slightly raised edges — like little potato nests.

3. Bake the Smashed Potatoes:

Pop the tray in the oven and bake the smashed potatoes for about 15 minutes, or until they’re crispy and golden on the edges. This forms your sturdy, crunchy base for the buffalo chicken mixture.

4. Prepare the Buffalo Chicken Filling:

While the potatoes are baking, boil two large chicken breasts in stock water with a pinch of salt. This infuses the chicken with flavor and ensures it stays juicy. Boil for 15 minutes or until the chicken is cooked through and tender. Shred the chicken using two forks or a hand mixer. In a large bowl, mix the shredded chicken with garlic and herb cream cheese, buffalo sauce, ranch dressing, Italian seasoning, ranch seasoning, adobo seasoning, Parmesan, chopped parsley, and mixed cheese. Season with salt and pepper to taste. The result should be a creamy, spicy, well-balanced mixture that's packed with flavor.

5. Assemble the Cups:

Take your crispy potato bases out of the oven. Spoon about one tablespoon of the buffalo chicken mixture onto each potato cup. Top with a sprinkle of mozzarella or your preferred cheese blend. Return the tray to the oven for another 3 to 5 minutes — just enough time to melt the cheese and bring all the elements together.

6. Serve and Enjoy:

Once out of the oven, let the cups cool for just a minute or two before serving. Garnish with a little extra parsley or even a drizzle of ranch or buffalo sauce if you like. These are best enjoyed hot and fresh.