Chicken Buffalo Smashed Potato Cups

Directions

1. 1

   Boil the potatoes in salted water until tender, about 10-15 minutes. Drain and let them cool slightly.

2. 2

   Preheat the oven to 200°C.

3. 3

   Spray a muffin or cupcake tray with olive oil and place one potato per muffin tray. Smash the potatoes using the bottom of a glass or cup to flatten and shape.

4. 4

   Cook the potatoes for 15 minutes.

5. 5

   Boil the chicken breast in stock water with salt for 15 minutes or until cooked soft and tender.

6. 6

   Shred the chicken and combine with garlic and herb cream cheese, franks buffalo sauce, ranch sauce, Italian seasoning, ranch seasoning, adobo seasoning, Parmesan, chopped parsley, and mixed cheese cheddar/mozzarella.

7. 7

   Once the potatoes are crispy, add a tablespoon of buffalo chicken and sprinkle some mozzarella on top.

8. 8

   Add back to the oven for 3-5 minutes.

9. 9

   Serve hot and enjoy.