PETE'S BUFFALO BAKED POTATOES
Easy and delicious, this dish is always a hit whether served as part of a sit-down dinner or on game day.
Provided by Chef Claire
Categories Appetizers and Snacks Spicy
Time 7m
Yield 4
Number Of Ingredients 5
Steps:
- Chop potatoes; place across bottom of a large, microwave-safe bowl. Spread mushroom soup, Cheddar cheese, and hot pepper sauce over potatoes.
- Cook potato mixture in the microwave until cheese bubbles, about 2 minutes.
- Mix blue cheese dressing into potato mixture.
Nutrition Facts : Calories 375.7 calories, Carbohydrate 28.2 g, Cholesterol 38.8 mg, Fat 24.1 g, Fiber 2.2 g, Protein 13.1 g, SaturatedFat 9.9 g, Sodium 1068.4 mg, Sugar 3 g
BUFFALO TWICE BAKED POTATOES
Provided by Sunny Anderson
Categories side-dish
Time 2h10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Rub the potatoes with some olive oil and sprinkle with salt and pepper. Put the potatoes on a foil-lined baking sheet and bake until the insides are soft and the outsides are crisp, 1 hour to 1 hour 30 minutes (the baking time will depend on the size of your potatoes).
- Carefully split the potatoes lengthwise and scoop out the contents into the bowl of a stand mixer (reserve the potato skins on the baking sheet). Add the blue cheese, hot sauce, cream cheese, jalapenos and some salt and pepper to the mixer bowl and mix until combined using the paddle attachment.
- Spoon the mixture into the potato skins, then top with the Cheddar. Bake until the contents are warmed through and the Cheddar is melted, 15 to 20 minutes.
- Drizzle the potatoes with the ranch dressing and top with the chopped chives. Serve warm.
BUFFALO WING POTATOES
I was getting tired of mashed and baked potatoes, so I decided to create something new. This potluck-ready recipe is an easy and delicious twist on the usual potato dish. -Summer Feaker, Ankeny, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 6h25m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Place potatoes, yellow pepper and red onion in a 6-qt. slow cooker. Add Buffalo wing sauce; stir to coat. Cook, covered, on low 6 hours or until potatoes are tender, stirring halfway through. Stir potato mixture; sprinkle with cheese. Cover and cook until cheese is melted, about 15 minutes., Transfer to a serving bowl. If desired, top with bacon, green onions and sour cream.
Nutrition Facts : Calories 182 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 382mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
TEXAS PETE® WARM BUFFALO POTATO SALAD
Make and share this Texas Pete® Warm Buffalo Potato Salad recipe from Food.com.
Provided by Texas Petereg
Categories Potato
Time 1h5m
Yield 12 cups, 24 serving(s)
Number Of Ingredients 10
Steps:
- Combine vinaigrette (or Ranch) and hot sauce. Set aside.
- Mix vegetable oil, garlic, Italian seasoning, salt and pepper in large bowl. Add potatoes; mix to coat potatoes with mixture. Transfer to sheet pan.
- Bake potatoes at 375°F for 55 minutes or until tender. Cool slightly.
- To make salad, toss potatoes, celery and onion with the hot sauce vinaigrette mixture. Top with bleu cheese crumbles.
BUFFALO CHICKEN TWICE BAKED POTATOES
Steps:
- Preheat oven to 400 degrees.
- Wash and dry your potatoes. Rub olive oil on the outside of each and sprinkle with coarse salt. Place potatoes on a baking sheet and bake for 1 hour. Potatoes will be crispy on the outside but soft and fully cooked on the inside. Remove from oven when done.
- Slice each potato in half and scoop out the inside and place in a mixing bowl. You'll still leave some of the inside there to keep your potato skins from falling in.
- In a bowl combine the insides of your potatoes with ranch dressing and Frank's Red Hot Sauce. Use a handheld mixer to whip your potatoes until you have a smooth consistency.
- Now stir in the shredded chicken, chopped spinach, salt, pepper, garlic powder, parsley, and dill.
- Using a spoon fill your potato skins with the buffalo chicken mashed potatoes. Place them on the baking sheet in the oven for 15 minutes.
- Remove from oven. Top with a drizzle of Frank's Red Hot Sauce or ranch dressing. Add sliced green onion if you like.
Nutrition Facts : Calories 177 kcal, Carbohydrate 20 g, Protein 7 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 16 mg, Sodium 869 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
BUFFALO CHICKEN BAKED POTATOES
Steps:
- Preheat the oven to 400 ̊. Prick the potatoes all over with a fork, rub with a little vegetable or olive oil and bake on a foil-lined rimmed baking sheet until tender when pierced with a knife, about 1 hour.
- When the potatoes are almost done, combine the mayonnaise, buttermilk, sour cream and Worcestershire sauce in a small bowl and stir until smooth. Stir in the blue cheese and 2 tablespoons of the chives; season with salt and pepper. Refrigerate until ready to serve.
- Melt the butter in a medium skillet over medium heat. Whisk in the hot sauce. Add the chicken and cook, tossing, until heated through, about 2 minutes. Keep warm.
- Split open the baked potatoes lengthwise; press the ends together to open them up. Top each potato with 1 tablespoon of the blue cheese dressing and season lightly with salt. Use a fork to mash the dressing into the potatoes. Top with the chicken mixture, then another tablespoon of dressing. Sprinkle with the celery and carrot. Top with more blue cheese and the remaining 2 tablespoons chives. Serve with the remaining dressing.
BUFFALO POTATO CHIPS
Provided by Food Network
Time 5m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Pour the chips into a large mixing bowl and drizzle the hot sauce over top. Sprinkle in the blue cheese. Toss together until evenly coated and serve immediately.
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- Scrub the potatoes and prick several time with the tines of a fork. Place on a plate then cook on full power in the microwave for 5 minutes. Turn over, and continue to cook for 5 more minutes or until the potatoes are soft.
- When the potatoes are cool and cut in half lengthwise and scoop out the middle (into a medium bowl) leaving about 1/4 inch of potato on the skin. Combine 1/2 cup of the cheese with the scooped potatoes, season with salt and pepper. Return mixture into the potatoes (filling almost full) dividing evenly.
- Turn on oven broiler. Mix the hot buffalo sauce & melted butter, then mix in the chicken, season with salt and pepper. Fill the rest of the potatoes with the chicken and top with the cheese.Broil until the cheese has melted, just 5 minutes. Garnish with green onions and cilantro. Serve warm.
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- Spray potato skin with canola oil cooking spray (or rub a small amount of oil on if you don't have the spray kind)
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- Heat oven to 425 degrees. Rinse chicken wings and pat dry. Place a wire rack onto rimmed baking sheets, spray with cooking spray.
- Whisk butter, hot sauce and garlic powder in a mixing bowl. Place dry mashed potato flakes in a separate bowl.
- Dip each chicken wing into the buffalo sauce mixture and then coat in mashed potato flakes. Place on baking sheet. Repeat with remaining chicken wings.
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- Prepare the sweet potatoes. Poke the sweet potatoes all over using the tines of a fork. Place the sweet potatoes onto a microwave safe plate and microwave for 5 minutes. Place each sweet potato onto a piece of foil, then drizzle with 1 teaspoon olive oil. Wrap the sweet potatoes tightly in the foil, then place onto a baking sheet. Transfer the sweet potatoes to the oven and roast for 10 minutes (see notes).
- Make the buffalo sauce. Combine the hot sauces, butter, onion powder, garlic powder and paprika in a 2-quart saucepan over medium heat. Simmer, whisking occasionally, until butter melts and sauce thickens, 5 minutes.
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- To slice your potatoes, make sure first that they are each laying nice and flat without wobbling. You may need to cut off a thin slice on the bottom to even them out. Then take a sharp paring knife and begin to make vertical cuts along the potato, about 3mm apart, and cutting 3/4 of the way down the potato (nearly to the bottom). Try to keep the cuts fairly even, but if you accidentally cut off a slice, it’s not the end of the world! Just squeeze the pieces back together. ;)
- Once you have cut the potatoes, brush the outsides of each potato liberally with the melted butter (or olive oil). Try to also gently open a few of the slits to get some butter down in there. Then sprinkle some salt and pepper all over the potatoes, and lay them out on an aluminum-foil-covered baking sheet. Bake for about 60-70 minutes, removing 2-3 times during baking to re-baste with the butter that will collect on the bottom of the baking sheet. Bake until the centers of the potatoes are cooked, and the edges are slightly crispy and a little wilted around the edges. The potatoes will fan open a bit during cooking.
- While the potatoes are cooking, whisk together the hot sauce and additional tablespoon of melted butter to make your buffalo sauce.
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