Buffalo Chicken Potato Nests
Crispy mashed potato nests filled with creamy buffalo chicken and melted cheese, finished with ranch and green onions.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings (8 nests) 1x
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 2 1/2 lbs (1.1 kg) russet potatoes, peeled and cut into chunks
- 3 tbsp butter
- 2 large egg yolks
- 1/2 cup (50 g) grated Parmesan
- 1/2 tsp garlic powder
- 1 tsp salt and 1/2 tsp black pepper
- 2 cups (280 g) cooked shredded chicken
- 1/3 cup (80 ml) buffalo hot sauce
- 4 oz (115 g) cream cheese, softened
- 1/4 cup (60 ml) ranch dressing, plus more for drizzling
- 1 cup (100 g) shredded mozzarella
- 1/2 cup (50 g) shredded cheddar
- 2 green onions, sliced
- Crumbled blue cheese (optional)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Boil the potatoes in salted water for 15-18 minutes until fork-tender. Drain well and let them steam dry for 2 minutes.
- Mash the potatoes with the butter, then stir in the egg yolks, Parmesan, garlic powder, salt and pepper until smooth.
- Divide the mash into 8 mounds on the baking sheet. Use the back of a spoon to press a deep well in the center of each to form a nest with tall sides.
- Bake the empty nests for 15 minutes until they start to firm up and turn lightly golden.
- Mix the chicken, buffalo sauce, cream cheese and ranch until creamy.
- Fill the nests with the buffalo chicken mixture.
- Top with mozzarella and cheddar.
- Bake 12-15 minutes until bubbly and golden.
- Drizzle with ranch, sprinkle with green onions and blue cheese and serve.
Notes
Rotisserie chicken makes this recipe extra quick.
Find it online: https://munchtwist.com/buffalo-chicken-potato-nests/