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Buffalo Wing Potatoes

Total Time

Prep: 15 min. Cook: 6-1/4 hours

Makes

12 servings

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 Recipe photo by Taste of Home

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

  1. 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.
  2. Transfer to a serving bowl. If desired, top with bacon, green onions and sour cream.

Test Kitchen tip
  • Serve the potatoes alongside chicken strips, celery sticks and blue cheese dressing (or iceberg wedges with blue cheese dressing) for an easy crowd-pleasing buffet perfect for watching the big game.
  • 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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