Buffalo Blue Cheese Potatoes 5fix Recipes

Steps:

• Place potatoes, yellow pepper and red onion in a 6-qt. slow cooker. Add Buffalo wing sauce; stir to coat. Cook, covered, on low 6 hours or until potatoes are tender, stirring halfway through. Stir potato mixture; sprinkle with cheese. Cover and cook until cheese is melted, about 15 minutes., Transfer to a serving bowl. If desired, top with bacon, green onions and sour cream.

Steps:

• Place potatoes in a large stockpot and cover with cold water. Add salt and bring to a boil over high heat. Reduce to medium and cook until fork tender. Drain well. Add back to the pot that they were cooked in.
• Meanwhile, heat butter and cream until hot. Add the crumbled blue cheese and stir together. Add sauce to potatoes and mash until smooth. Season with salt and pepper.

Steps:

• Follow heating instructions for 'Traditional Mashed Potatoes':.
• • Peel film at corner of Simply Potatoes package to vent and heat on high for 3 minutes in microwave.
• • Completely remove film and stir.
• • Microwave on high for 1 additional minute.
• Transfer heated mashed potatoes to large mixing bowl.
• Stir in sour cream and buffalo wing sauce (mix well).
• Fold in crumbled blue cheese and green onions (mix well).
• Serve and enjoy!

Steps:

• Preheat oven to 425.
• Combine Simply Potatoes® Shredded Hash Browns with buffalo sauce in a bowl and toss until potatoes are fully coated.
• Spread potato and buffalo sauce mixture evenly on a baking sheet lined with foil.
• Bake for 25 minutes, or until potatoes become crispy.
• Divide potatoes evenly amongst the 8 tortilla shells.
• Top each with a lettuce leaf and about 1 Tbsp of crumbled blue cheese.

Steps:

• Preheat oven to 375 degrees.
• In a large skillet, cook bacon until well done and crispy. Remove to paper towels to blot, then crumble and set aside. Reserve the bacon drippings in the skillet.
• Trim chicken breasts of any fat and cut a wide lengthwise slit in the center of the side of the chicken breast, being careful not to cut all the way through.
• In a large mixing bowl, combine Simply Potatoes Traditional Mashed Potatoes, bacon crumbles, blue cheese, and half of the sliced green onions. Mix with a wooden spoon until blended. Spoon about ¼ cup of the potato mixture into the slit in the chicken breast and secure with long tooth picks. Place remaining potato mixture into a greased baking dish.
• Over medium high to high heat, in the same skillet with the reserved bacon drippings, brown the chicken breasts on both sides until golden brown, about 8 minutes. Turn with tongs and be careful to keep potato mixture inside the chicken breasts. Place stuffed chicken breasts in a baking dish and cover with foil.
• Place chicken and remaining mashed potato casserole in the oven. Bake for 20 minutes. Remove the foil and continue to bake both dishes another 20- 25 minutes.
• Remove from oven, place on a platter. Pour pan drippings over chicken, tent with foil and let rest for 7-10 minutes. Garnish chicken breasts and extra casserole with remaining green onion slices. Serve stuffed chicken breasts and pass remaining mashed potato casserole.

Steps:

• Preheat oven on Broil.
• Mix the Ranch Salad dressing and blue cheese in the potatoes.
• Heat the potato mixture in the microwave for about 1-2 minutes.
• Sprinkle the top with Grated blue cheese.
• Put in the oven and broil until slightly golden.

Steps:

• Preheat oven 400°F.
• Place the potatoes on a baking sheet and drizzle with some EVOO.
• Poke them with a fork, sprinkle with some salt and then bake in the oven for 40 minutes or until the potatoes are tender.
• Remove the potatoes from oven, cut in half lengthwise then carefully scoop out the flesh from each half, preserving the integrity of the skin halves when cool enough to handle.
• Place the scooped out potato flesh in a bowl and mash with the milk, adding just a little at a time.
• Mix in the blue cheese and scallions and season with salt and pepper.
• Stir to combine everything but try to avoid mashing up the cheese too much.
• Divide the potato/cheese mixture evenly among the potato skins and return them to the oven to melt the cheese and crisp up the top, about 5 minutes.
• Once the potatoes are back in the oven, preheat a large nonstick skillet over medium-high heat with about 3 tablespoons of oil. Add the chicken, salt, pepper and garlic, and cook, stirring every now and then for 5-6 minutes or until cooked through.
• Remove from the heat and add the hot sauce and butter the skillet. Toss to coat the chicken and melt the butter.
• To serve, place 2 potatoes on each serving plate and top with some of the Buffalo chicken mixture.
• Serve a dollop of sour cream if desired, and carrots and celery alongside.
• Enjoy!

Steps:

• Place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Meanwhile, in a large bowl, fold whipped cream and blue cheese into mayonnaise. Drain potatoes; gently stir in blue cheese mixture. Sprinkle with bacon. Serve warm.