Products used in this recipe
Spicy Buffalo Redskin and Jalapeño Potatoes
Yield: 8 Servings (7-1/2 oz.)
Yield: 8 Servings (7-1/2 oz.)
These flavor-packed potatoes are the perfect side dish—try them with a grilled chicken breast or serve them with a fresh garden salad for a satisfying vegetarian meal.
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot RoastWorks®: Roasted Redskin Potatoes & Jalapeno Blend 6/2.5lb | 40 oz. | 1 bag |
| Sour cream | 8.4 oz. | 1 cup |
| Buffalo wing sauce | 6 fl. oz. | 3/4 cup |
| Celery, diced | 5 oz. | 1 cup |
| Pepper Jack Cheese, shredded | 8 oz. | 2 cups |
| Blue cheese, crumbled, divided | 5 oz. | 1 1/4 cups |
| Blue Cheese dressing, prepared | 8 fl. oz. | 1 cup |
Preparation Instructions:
- Step 1
- Preheat oven to 350˚F.
- Step 2
- Combine sour cream, buffalo sauce, celery, Pepper Jack cheese and 1 oz. (1/4 cup) blue cheese in a medium bowl until incorporated. Fold in potato blend to coat. Transfer potato blend into a 4-inch deep half pan and cover with foil venting the edges. Bake for 1 hour or until hot. For each serving; transfer 6 oz. (1 cup) onto plate and drizzle with 1 fl. oz. dressing and sprinkle with 1/2 oz. (1 Tbsp.) blue cheese.
