Preparation

Step 1 out of 7

In a large pot, cover the Creamer potatoes with water and bring to a boil over high heat. Once boiling, reduce heat to medium-low for 15 minutes or until potatoes have some give when pierced with a sharp knife. Alternatively, microwave the potatoes for three minutes.

Step 2 out of 7

Preheat oven to 425 °F and line a baking tray with foil or parchment paper.

Step 3 out of 7

Mix together chicken, ranch dressing, hot sauce, half the mozzarella cheese, half the cheddar cheese, and cream cheese. Set aside.

Step 4 out of 7

Drain potatoes if cooking on stove, and toss with olive oil, salt and pepper. Place on prepared baking sheet and gently smash potatoes with the back of a fork.

Step 5 out of 7

Top each potato with buffalo chicken mixture. Bake for 10 minutes.

Step 6 out of 7

Remove and top with remaining mozzarella and cheddar cheese. Bake for another 10 minutes or until cheese is bubbling and has turned golden brown.

Step 7 out of 7

Remove from oven, top with green onion if using, and allow to cool for 2 to 5 minutes before serving. Potatoes are best served immediately, but can be reheated in oven for 15 minutes at 425 °F within two days.