If you’re a fan of loaded potato skins or buffalo wings, this recipe completely changes the game. By pressing whole potatoes into individual tart molds, we create a gorgeous, ultra-crispy potato cup base that holds a rich, creamy, and spicy buffalo chicken filling.
Instead of heavy mayo or full-fat cream cheese, the filling gets its ultra-creamy, velvety texture from a blend of light cream cheese and high-protein Greek yogurt. Kicked up with buffalo sauce and sriracha, topped with melted mozzarella before its final bake, and finished with fresh green onions, these crispy potato cups are the perfect macro-friendly comfort food or game-day appetizer.
Prep time, Cook time, Servings
Prep time: 15 minutes
Cook time: 35–40 minutes total (boiling + baking)
Yield: 4 potato cups (2 servings)
Ingredients
The Crispy Smashed Potato Cups
4 medium yellow potatoes (uniform in size)
Avocado oil spray
some shredded low-fat mozzarella cheese(added here to melt on top before baking!)
A pinch of sea salt & garlic powder
The High-Protein Buffalo Chicken Filling
10 oz (approx. 280g) chicken breast, cooked and finely shredded
2 tbsp light cream cheese, softened
¼ cup plain Greek yogurt (0% or 2% fat)
3 tbsp buffalo sauce (adjust to preference)
1 tsp sriracha (for an extra kick)
½ tsp garlic powder
½ tsp onion powder
Salt and pepper to taste
The Toppings
½ cup shredded low-fat mozzarella cheese
1 green onion (scallion), finely sliced
An extra drizzle of buffalo sauce
Step-by-Step Instructions
1. Prep and Boil the Potatoes 🥔
Place your whole, unpeeled potatoes into a large pot of salted water. Bring to a boil and cook for 15 to 20 minutes, or until they are completely fork-tender all the way through. Drain and let them cool slightly so you can handle them. Preheat your oven to 425°F (218°C).
2. Create the Smashed Potato Cups 🥣
Lightly coat 4 individual tart molds with avocado oil spray. Place one boiled potato into the center of each mold. Take a small, flat-bottomed glass bowl or measuring cup, spray the bottom with oil so it doesn't stick, and press down firmly on the potato. Press until it spreads outwards, molding perfectly to the edges and forming a clean cup shape with a well in the center. Give the tops a light spray of avocado oil and a pinch of salt, and the mozza cheese
3. Bake the Crust Until Crispy ⚡
Pop the tart molds into the oven and bake at 425°F (218°C) for 15 to 20 minutes until the edges are golden, crisp, and hold their shape beautifully.
4. Mix the Creamy Buffalo Chicken Filling 🌶️
While the potato cups are crisping up, grab a medium bowl. Combine your shredded cooked chicken, light cream cheese, Greek yogurt, buffalo sauce, sriracha, garlic powder, onion powder, salt, and pepper. Stir vigorously until the cheeses and hot sauces melt together into a perfectly smooth, creamy buffalo chicken mixture.
5. Stuff, Top with Mozzarella, and Bake! 🧀🔥
Remove the crispy potato cups from the oven. Divide the buffalo chicken filling evenly among the four cups, packing it into the center wells. Top each cup with a generous handful of shredded mozzarella cheese before putting it back into the oven. Bake for another 5 to 7 minutes (or pop them under the broiler) until the cheese is completely melted, bubbly, and beautifully golden brown.
6. Garnish and Serve 🍽️
Carefully pop the crispy potato cups out of their tart molds. Top them with a fresh sprinkle of sliced green onions and a final decorative drizzle of buffalo sauce. Serve hot and enjoy that incredible crunch!
📊 Estimated Macros (Per Serving)
The recipe makes 4 loaded cups total; macros are calculated for 2 potato cups per serving:
| Calories | Protein | Carbohydrates | Fat |
| 410 kcal | 38g | 36g | 11g |