Yet another buffalo chicken recipe! Honestly, who doesn't love buffalo chicken, though? It comes in so many shapes and sizes and recipes. There's shredded buffalo chicken (used here), buffalo chicken wings, buffalo chicken tenders, buffalo chicken meatballs, buffalo chicken dip... and the list goes on! These scrumptious little potatoes have "popable" in the title, because they are so great for simply popping in your mouth, making them the perfect appetizer - especially when tables, forks, and knives aren't really practical. They are simple to make, have very little to almost no fat per potato, and everyone loves them. Read on for the recipe.
What You'll Need:
- Approx. 40 baby red potatoes
- 3 tbsp. extra virgin olive oil
- 1/8 tsp. fresh thyme, finely chopped
- 6 cups chicken, cooked and shredded
- 2 scallions, thinly sliced
- 8 oz. Frank's Buffalo Sauce
- 8 oz. plain Greek yogurt
- 2 tbsp. sour cream
- Salt and pepper
- 4 oz. shredded cheddar cheese
1. Preheat your oven to 400 degrees. Halve your baby potatoes and toss in a large mixing bowl with olive oil, thyme, salt and pepper. Place each potato, cut-side down, on a baking sheet and cook for 20-22 minutes. Remove from oven and let cool.
2. In another bowl, mix the chicken, scallions, buffalo sauce, yogurt, sour cream, and salt and pepper. Stir well to incorporate.
3. When the potatoes have cooled enough to handle, use a melon-baller or a small paring knife and remove the insides from the potatoes. You'll want to remove enough of the potato to be able to stuff it, however, you don't want to go all the way down to the skin, because they will fall apart. Leave a small layer of potato to keep them firm. (This is such an annoying process. I've always said, if I ever had a true catering company, I would steer people away from stuffed baby potatoes and deviled eggs! Peeling eggs is the devil's work.)
4. Stuff each potato with a generous amount of chicken. Line each potato on a baking sheet and sprinkle with cheddar cheese. Return to your oven and set it on broil. Broil on high for about 3-5 minutes, until the cheese bubbles and the potatoes are warmed through. Serve with ranch or bleu cheese dipping sauce and enjoy!