Ingredients
4 pounds large Yukon Gold potatoes, cut into 1-inch cubes1 medium sweet yellow pepper, chopped1 small red onion, chopped1/2 cup Buffalo wing sauce1 cup shredded cheddar cheeseOptional toppings: Crumbled cooked bacon, sliced green onions and sour cream
Preparation
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.
