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

Buffalo Wing Potatoes

Test Kitchen tip
Buffalo Wing Potatoes
Prep Time
15 min
Cook Time
6 hours 10 min
Yield
12 servings
Ingredients
- 4 pounds large Yukon Gold potatoes, cut into 1-inch cubes
- 1 medium sweet yellow pepper, chopped
- 1 small red onion, chopped
- 1/2 cup Buffalo wing sauce
- 1 cup shredded cheddar cheese
- Optional toppings: Crumbled cooked bacon, sliced green onions and sour cream
Directions
- 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
3/4 cup: 182 calories, 4g fat (2g saturated fat), 9mg cholesterol, 382mg sodium, 32g carbohydrate (3g sugars, 3g fiber), 6g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
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