Cheesy Baked Buffalo Potatoes
These potatoes are seriously amazing. If you like spicy and if you like potatoes, these are for you. These potatoes taste sinfully creamy and cheesy, but there is actually no butter or cream in them- AND believe it or not, they are actually low-fat! Mmmmm!
- 10 small Yukon gold potatoes
- 1/4 cup reduced-fat mozzarella
- 1/2 cup reduced-fat sour cream
- 1/4 cup Frank’s Red Hot (or less if you don’t want it as spicy)
- 1/4 cup fresh chives, chopped
- garlic salt
Boil the potatoes in a large pot for about 15-20 minutes or until soft. Drain the excess water and cut the potatoes into smaller pieces. Add the chopped potatoes into the food processor and blend until they have become a smoother consistency, but don’t blend too much, it’s best if there are still some small pieces of potato. After the potatoes have been blended, add them back into the pot and stir in the sour cream, mozzarella, Frank’s Red Hot, chives and a dash of garlic salt. Put the mixture into a greased baking dish and top with a small handful of the mozzarella. Put in a 350 degree oven for 15 minutes.