Preheat oven to 425°F

In a pot, add potatoes and cover with cold water. Season with salt and bring to a boil over medium-high heat. Cook until very tender when pierced with a knife, about 20 minutes.

While potatoes are boiling, line sheet pan with aluminum foil and bake the bacon for about 10 minutes, or until very crisp. Remove from oven and lay bacon on paper towel lined plate. Discard aluminum foil and bacon fat. When bacon cools, crumble or chop into little bits. Set aside.

Drain water from potatoes and lay on cutting board to slightly cool.

Then using the bottom of a measuring cup or a fork, smash each potato until ¼-inch thick.

Transfer smashed potatoes to a sheet pan. They must be in a single layer, no overlapping.

In small mixing bowl combine Panko bread crumbs and blue cheese. Fully incorporate the blue cheese and Panko.

Drizzle olive oil over the smashed potatoes. Crumble blue cheese mixture and drizzle buffalo sauce over potatoes.

Roast for 25 minutes. Remove from oven, add the bacon bits and return to roast for another 5 minutes.

Garnish with fresh chives and serve warm!!