Buffalo Wing Potatoes
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
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
Reviews
My Foods class chose this recipe for January's Harvest of the Month (potatoes) recipe. We did 3 hours on low the first day then another 3 hours on low the second day, turning it up to high for the last 20 minutes then the additional 15 with the cheese. The potatoes were still hard!!! I don't think that splitting up the time would make a difference, but I'm not sure what else it could be. After putting them in the microwave for about a minute and a half, they were softer. We left them in the slow cooker longer, on high, and they seem better. Overall, the flavor was good, I liked the addition of the pepper.
Such a delicious recipe! I opted to make this in the pressure cooker to save some time but it was very easy. Don't skip the green onions or bacon! Would be great for a picnic or potluck!