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Spicy Buffalo Redskin and Jalapeño Potatoes

Spice Buffalo Redskin and Jalapeno Potatoes Recipe
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.
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