Buffalo Chicken Potato Slam Dunks

Name: Buffalo Chicken Potato Slam Dunks
Ingredients: Russet potatoes, 120 count, skin on 18 pounds 13 ounces; Vegetable oil ½ cup; Chili powder 1 tablespoon; Salt 2 teaspoons; Black pepper 2 teaspoons; Garlic powder 2 teaspoons; Chicken, cooked, diced, frozen, thawed, USDA Foods 4 pounds 11 ounces; Cheddar cheese, reduced fat, shredded 1 pound 9 ounces; Onions, green, fresh, sliced ½ inch 5 ounces OR 1 ¼ cups; Yogurt, low-fat, plain 2 pounds 13 ounces OR 1 quart 1 cup; Buffalo style hot sauce, prepared ½ cup 2 tablespoons; Garlic powder 2½ teaspoons; Onion powder 2½ teaspoons; Black pepper 2½ teaspoons; Celery, fresh, cut into ½-inch by 4-inch sticks 3 pounds 10 ounces; Carrots, fresh, baby or sticks 3 pounds 15 ounces; Whole grain rich roll 50 each

potatogoodness.com

- Preheat oven to 375°F. - Scrub potatoes and cut each potato lengthwise into 6 wedges using a counter-top produce cutter, such as a Sunkist Sectionizer, with

View full recipe on potatogoodness.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at potatogoodness.com.

Share this recipe:

Cooking tools: