Buffalo Chicken and Blue Cheese Potatoes

As part of the Foodbuzz Tastemaker program, I recently received  a sample of one of KC Masterpiece’s new flavors: KC Masterpiece® Buffalo Marinade – Perfect for Summer BBQ’s. I’m not a huge fan of hot wings, and I’ve been grilling a lot, so I knew I wanted to use it for something else. I gave the marinade a taste and it definitely had a tangy kick to it. I looked on the bottle and saw that red pepper and paprika were part of the ingredients. Tasty!

Earlier in the week my co-worker Wendy had dropped a huge grocery bag of baby red potatoes on my desk. Attached was a cute little “ENJOY!” note – She admitted to wanting to see what I could create with them. I guess her father-in-law has quite the garden and they were looking for new recipes to try. My wheels started turning and Buffalo Chicken and Blue Cheese Potatoes came to mind. I had never made them before, but was excited to create something new and different. My plan was to use the marinade with simple ingredients that I already had on hand.

Ingredients:
Red Potatoes
Chicken Breasts
Sour Cream
Blue Cheese Crumbles
Salt and Pepper to Taste

Directions:

  • Cover two chicken breasts in the KC Masterpiece® Buffalo Marinade and let simmer in the crock-pot on medium (mine was set to 300 degrees) for about 4 hours. (They became super moist and I was easily able to shred the chicken with a fork)
  • Bake your potatoes – temperature and time will vary depending on the size of your potatoes
  • Cut each baked potato in half
  • Use a spoon to dig out a small area in the center of each baked potato
  • Fill the potato with the shredded buffalo chicken mixture
  • Add a spoonful of blue cheese crumbles on top of the chicken
  • Combine sour cream and pepper in a bowl and whisk together
  • Drizzle sour cream on top of your potato creation and then drizzle a little more buffalo marinade on top of that
  • Finish with a little salt and pepper

I purposely left off measure amounts because this recipe could be tailored for 1 big potato or a bunch of little appetizer size potatoes. I filled my 10 potato halves and had buffalo chicken left over to use on salads. If you don’t “LOVE” hot and spicy, these little potato nuggets probably aren’t for you. I was pleased with the flavor. I definitely needed the sour cream and blue cheese to help cut through the kick, but I’m an absolute wimp when it comes to hot and spicy foods.

These really would make great appetizers, I’m thinking Super Bowl/football party grubbin’. 6 ingredients and you are good to go!

Thank you Foodbuzz and KC Masterpiece® for giving me the opportunity to try the new marinade flavor, it was a hit at my house!

P.S. Are you a buffalo wing fan?

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4 comments

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    • Steph on August 12, 2011 at 6:32 pm

    I think I’m in love! That looks amazing! I love buffalo wing sauce and blue cheese and putting it on potatoes? Wow!

    • dudu on August 15, 2011 at 10:54 am

    Kathleen….I KNEW you’d come up with something AMAZING for potatoes. They look sooo good. I’m not a fan of blue cheese at all, but I’ll make these using pepper jack cheese. Can’t wait to bring you more stuff from FILs (Father in laws) garden. 😉

    • Amy on August 16, 2011 at 7:19 am

    I looked for the marinade this past weekend because I wanted to make these for the boys and I this week…..no such luck 🙁 I found all sorts of their marinades but not this particular one….I’ll keep looking for it though….sounds delicious!!

    • Les on August 21, 2011 at 7:36 am

    Those look AH-MAZING. YUM! I sooooooo wish I could have blue cheese right now, because these would be on the menu tonight. Alas, preggos can’t have any. 🙁

    I L.O.V.E. wings, but really like boneless better than eating from the bone. Not a huge fan of eating chicken off a bone.

    Thanks for sharing – I’m saving this one for January when I can have blue cheese again!

    ~Les

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