Buffalo Ranch Chicken Loaded Potato Crunch Cups

Ingredients

Shredded-potato cups

• 1½ lb russet potatoes, peeled (about 2 large)
• 2 tbsp neutral oil
• 1 tbsp cornstarch
• ¾ tsp kosher salt
• ½ tsp garlic powder
• ¼ tsp black pepper
• Oil or nonstick spray for a 12-cup muffin tin

Creamy buffalo chicken

• 1 lb boneless, skinless chicken thighs or breasts
• ½ tsp kosher salt
• 1 tbsp neutral oil
• ¼ cup buffalo hot sauce, for the chicken filling
• 3 oz cream cheese, softened
• 1 cup shredded pepper jack cheese, divided

Cold ranch-avocado cream

• 1 ripe avocado
• ⅓ cup sour cream
• 2 tbsp prepared ranch dressing
• 1 tbsp fresh lime juice
• 1–2 tbsp cold water, as needed
• Pinch kosher salt

Finish

• 3 strips bacon, cooked crisp and crumbled
• 2 scallions, thinly sliced
• 1 tbsp unsalted butter
• 1 tbsp buffalo hot sauce

Step by step

1. Heat the oven to 425°F (220°C). Grease a 12-cup muffin tin well. Shred the potatoes on the large holes of a grater, rinse briefly in cold water, then squeeze thoroughly in a clean towel until very dry.
2. Toss the dry shreds with oil, cornstarch, salt, garlic powder, and pepper. Divide among the muffin cups. Press firmly into the bottoms and up the sides to make thin, even nests. Bake 25–30 minutes until the edges are deeply golden and the bases are crisp. Let stand 5 minutes, then loosen gently and transfer to a wire rack.
3. While the cups bake, season the chicken with ½ tsp salt. Heat 1 tbsp oil in a skillet over medium heat. Cook the chicken 5–7 minutes per side, depending on thickness, until it reaches 165°F in the thickest part. Rest 5 minutes, then shred.
4. Return the shredded chicken to the warm skillet over low heat. Stir in ¼ cup buffalo sauce and cream cheese until creamy. Fold in ½ cup pepper jack. Keep warm without boiling.
5. Blend the avocado, sour cream, ranch, lime juice, and a pinch of salt until smooth. Add just enough cold water to make it spoonable. Cover directly against the surface and refrigerate until serving.
6. Place the crisp potato cups on a baking sheet. Spoon in the warm buffalo chicken, sprinkle with the remaining ½ cup pepper jack, and bake 3–5 minutes until the cheese melts. Remove from the oven.
7. Melt the butter with the separate 1 tbsp buffalo sauce listed under Finish. Top each hot cup with a spoonful of cold ranch-avocado cream, bacon, and scallions. Drizzle with buffalo butter and serve immediately.

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