Buffalo chicken bites made of potato and stuffed with cheese—perfect for game day!
I love buffalo chicken. I mean, I’ve made buffalo chicken hash, buffalo chicken meatballs with cauliflower Alfredo, and buffalo chicken egg muffins. So, surprise surprise—I’ve got another recipe here for you all. After spending two days straight in the kitchen, I’ve finally perfected my cheesy buffalo chicken potato poppers with avocado ranch dip.
Okay, truth be told, I tried this recipe six different ways until I finally made the popper how I pictured it in my head. These poppers were one of those ideas that came to me, and I was like, “OMG, these are going to be awesome.” And then, I made them, and I cried. Why? Well…
First, I tried with a sweet potato base for the poppers. Yeah, bad idea. Then I wrapped them in sweet potato gnocchi dough. Um, what? Oh, and I tried uncooked quinoa, too. That was weird.
At least my husband (and test subject) liked the dipping sauce. The poor hubs stayed with me throughout this cooking disaster, trying every popper I popped in his mouth. But he is a man, and they’re the king of all things buffalo chicken. I needed his taste buds!
I almost threw in the towel, you guys. Sometimes my crazy ideas are meant to be just that—crazy. But then something magical happened. I found some panko breadcrumbs in my cupboard. Out of creative desperation, I poured the panko all over the counter and rolled the poppers in it. The results? Incredible.
The poppers turned out crispy on the outside, super soft and creamy on the inside, filled with bacon, buffalo spices, and melty cheese. Oh, and the hubs loved them. So, if you’re on the hunt for a new football Sunday app, you’ve found the right recipe. Just be ready to double it because they’re going to go fast!
Panko > breadcrumbs
Okay, let’s make something clear—not all breadcrumbs are created equal. And for this recipe, panko is the way to go. Regular breadcrumbs are made from ground bread and feature a denser texture. They tend to absorb more oil, and whatever you’re baking comes out heavier. It’s fine for certain recipes, but my poppers need a light and airy coating. That’s what I like about panko!
Panko is usually made from crustless bread with larger, more airy flakes. The crumbs are larger and absorb less oil, so the coating is naturally lighter. Plus, it creates this beautifully golden shell over whatever you’re baking or frying. And for my poppers, that’s exactly what I want!
Gluten-free? No worries—your local grocery store probably carries a GF option. You’ll even find whole wheat panko these days. Whatever breadcrumbs you choose, just make sure they’re panko!
How do I store leftovers?
I really don’t think you’ll have any leftovers. But let’s plan for the impossible, just in case. Actually, these poppers refrigerate quite well. Just be sure to store them in an airtight container, and the poppers should stay fresh for up to 3 days. Only, when you’re ready to reheat, don’t use the microwave. You’ll lose that epic crunch! Bake them in the oven at 375°F for about 8 to 10 minutes. An air fryer also works—same temperature, but for a shorter time, like 5 to 7 minutes.
The poppers are also freezer-friendly! Just spread them on a baking sheet, let them freeze, and store them in a freezer-safe bag. They’ll keep for around 2 months. Reheat straight from frozen, extending the bake time by about 5 minutes.
Serving suggestions
Do you know what pairs well with cheesy buffalo chicken potato poppers? More appetizers! I’m guessing you’ll probably serve these for a party or a game day get-together. So, you’ll want finger foods that are fun to eat and easy for you to make. You can’t get much simpler than Bacon-Wrapped Smokies, and they’re major crowd-pleasers, too. Also, no game day spread is complete without a Salsa Recipe or Taco Dip—both go great with homemade Tortilla Strips!
Ingredients
For The Poppers:
- 2 cups large russet potatoes about 2.5 cups mashed
- 1 cup medium chicken breast
- 6 strips of turkey bacon
- 1/4 cup reduced-fat cream cheese softened, do not use fat-free!
- 1/2 cup buffalo sauce or to taste
- 1 large egg white
- 1/4 cup cilantro roughly chopped
- Salt and pepper to taste
- Garlic powder to taste
- 3 reduced-fat mozzarella cheese strings
- 1/3 panko breadcrumbs
For The Dipping Sauce:
- 1 small avocado chopped
- 1/2 cup fat-free ranch dressing of choice
- 1 tablespoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F and line a baking sheet with tinfoil.
- Poke holes all over your potatoes and bake until fork-tender and soft, about 45-60 minutes. Set aside until it is cool enough to handle.
- While the potatoes bake, bring a large pot of lightly salted water to a boil and boil the chicken breast until it is no longer pink inside (about 15-20 minutes).
- Shred the chicken with two forks and set aside until the potato has cooled.
- Once the potato is baked and the chicken is shredded, spray a large pan with cooking spray and heat it over medium heat.
- Cook the turkey bacon until crispy, about 2-3 minutes per side. Transfer to a paper towel and dab off any grease. Roughly chop the bacon and set it aside until the potato has cooled.
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Peel the potato and toss it into a large bowl. Use a fork or potato masher to smooth out any lumps. Add the softened cream cheese and mix until well incorporated.
- Add in the shredded chicken, buffalo sauce, egg white, chopped cilantro, and chopped bacon. Mix until everything is well incorporated. Season to taste with salt, pepper, and garlic powder.
- Cut each cheese string into 12 equal pieces. Pour the panko onto a large plate.
- Take a tablespoon-sized ball of the potato dough and press a chunk of cheese into the center. Wrap and roll the potato around the cheese until it's covered.
- Roll the ball around in the panko until it is lightly covered. Place it on the prepared baking sheet. Do this for the rest of the dough.
- Spray the poppers with a bit of cooking spray. Place them in the oven for 15 minutes. After 15 minutes, take the potato poppers out and give them another light mist of cooking spray. Bake until lightly golden and crispy, about another 10 minutes.
For The Avocado Ranch Dip
- While the bites bake, throw the avocado, ranch dressing, garlic powder, salt, and pepper into a small food processor. Blend until well mixed and smooth.
- Serve poppers hot with the dipping sauce.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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