The very first thing I thought of while eating the awesome Barbecue Bacon Cheddar Potato Rounds I made a few weeks back was, “I should totally make these with buffalo chicken!” Okay. Well, maybe it wasn’t the first thing I thought. The first thing I thought was, “Holy crap. These are freaking amazing. Get in my belly now.”
Making a version of these potato rounds with my favorite buffalo chicken flavors and toppings was high on my to-try list. I love almost everything flavored with buffalo buffalo sauce, especially buffalo chicken pizza and boneless buffalo chicken nuggets! I even order a special buffalo sauce that I love from Amazon because I can’t find it in the grocery stores by my house. It’s crazy, I know. But it’s totally worth the extra effort.
Mmmm appetizers. Small plates. Eating just a few of a lot of things. Now that’s my jam.
If I could skip dinner and only order a bevy of appetizers, I’d be in heaven. Like the Barbecue Bacon Cheddar Potato Rounds, these Buffalo Chicken Potato Rounds are an appetizer that puts a fresh and spicy twist on the boring, old potato skin.
Think buffalo wing sauce, chicken, red onions, Gorgonzola cheese, and celery on a potato, drizzled with ranch dressing. Is your mouth watering yet? Mine is just writing that.
Clearly, with Gorgonzola cheese and ranch dressing, these aren’t dairy-free. But that’s where a little Lactaid pill comes in handy. I just make sure to leave the ranch dressing off some of the potato rounds, because even Lactaid pills can’t combat ranch dressing — or as we call it: death sauce.
The main reason I stopped making traditional potato skins and switched to potato rounds is a pure numbers game. With traditional potato skins, you get maybe 2-3 potato skins. But with potato rounds, I get 12 rounds from one large potato.
Plus, potato rounds minimize the potato skin and the ratio of toppings to potato works out much better because really, the toppings are the best part of the appetizer!
Making Buffalo Chicken Potato Rounds
Need to make an easy and delicious appetizer? Buffalo Chicken Potato Rounds need to be in your go-to recipe stash.
First, you need to gather the ingredients: potato(s), chicken, red onion, celery, Gorgonzola cheese, buffalo wing sauce, and ranch dressing.
- I made these as an appetizer when my parents came over for dinner and used one potato (12 rounds) for 5 people.
- I picked up a small container of fried chicken strips from the deli section at the grocery store — I wanted a breaded chicken for this appetizer and I didn’t want to make it.
- I didn’t want to buy an entire container of Gorgonzola cheese (because, hello, I don’t normally eat dairy), so I just scooped a little bit into a container at the grocery deli salad bar.
Second, preheat the oven to 450 degrees, slice the potato into 12 even slices and arrange on a baking sheet. Spray the potatoes with olive oil cooking spray and sprinkle lightly with salt and pepper, flip them over and repeat, then baking for 20 minutes. While the potato rounds are baking, dice up the chicken strips, celery, and red onion, and combine them, along with the Gorgonzola cheese in a medium bowl. Mix all of the toppings together.
When the potato rounds are ready, remove them from the oven, top each round with buffalo wing sauce, then pile a small handful of toppings on each one. Put the baking sheet back in the oven for 5 more minutes, or until the cheese is melted.
Finally, just before serving, drizzle the Buffalo Chicken Potato Rounds with a little ranch dressing — but do it quickly before they get snatched right on the baking sheet!
Spicy Buffalo Chicken Potato Rounds
If you like buffalo wings and potato skins, you're going to love this delicious and easy appetizer.
Prep Time
Cook Time
Total Time
Ingredients
- 2 large unpeeled potatoes
- Salt and pepper to taste
- 1/3 cup buffalo wing sauce
- 3/4 cup chicken strips, chopped
- 1/3 cup celery, chopped
- 1/3 cup red onion, chopped
- 1/3 cup Gorgonzola cheese
- Ranch dressing
Instructions
- Preheat oven to 450 degrees. Slice potatos into rounds approximately 1/4" thick. You should get about 12 rounds per potato.
- Arrange potato rounds on a baking sheet or stone, stray with olive oil, and sprinkle lightly with salt and pepper. Flip potato rounds over and repeat. Bake for 20 minutes.
- In a medium mixing bowl, combine the chicken, celery, red onion, and Gorgonzola cheese.
- Remove cooked potato rounds from the oven, top with buffalo wing sauce, pile on the topping mixture, and return to the oven for 5 more minutes, or until the cheese is melted.
- Top each Barbecue Bacon Cheddar Potato Round with ranch dressing and serve immediately.
