6 large russet potatoes, cut into 1-inch-thick wedges
1/2 cup (1 stick) unsalted butter, melted
1 tablespoon paprika
1/2 teaspoon cayenne pepper
1/2 cup sour cream
1 cup crumbled blue cheese, divided
1/2 lemon, juiced
1 1/2 cups shredded cheddar cheese
Chopped chives for garnish
01Preheat oven to 400°F and line a rimmed baking sheet with parchment paper or aluminum foil. Toss potatoes, butter, paprika and cayenne together in large bowl until coated. Place, skin-side down, in an even layer on prepared baking sheet. Bake until golden brown and tender, about 35 to 45 minutes.
02Meanwhile, combine sour cream, 1/2 cup blue cheese and lemon juice together in small bowl.
03Transfer cooked potatoes to large bowl. Add Buffalo sauce and toss to coat. Transfer back to prepared baking sheet. Top with cheddar cheese and bake until melted, about 2 to 4 minutes. Top with sour cream sauce, remaining blue cheese and chives. Serve and enjoy.