Buffalo Chicken Potato Skins

Share Button

(Part of the Super Bowl Theme Thursday Series)

 
One of my favorite things to do when I’m thinking up recipes is to randomly combine things that I love.  As I was brainstorming things to make for the Super Bowl Theme Thursday Series, I knew I wanted to make something that resembled a football.
 

Buffalo Chicken Potato Skin

 
Now, usually the “look-alike” foods are sweet, but I wanted something spicy.  No cut out brownies, no cookies, no cupcakes; that’s all been done.  That’s when I came up with the idea to use ranch-flavored sour cream to create football details on… something.  Potatoes.  No, even better, potato skins.  Oh, and they’ll be stuffed with meat!  They’ll be stuffed with buffalo chicken!  BUFFALO CHICKEN POTATO SKINS WITH RANCH SOUR CREAM FOOTBALL DETAILS FOR THE SUPER BOWL.

Brushing the Oil on the Potatoes
 
There’s a bit of insight into the way my mind works.  Just throw a bunch of ideas, logical or illogical, on top of each other until you wind up with a great success or terrible failure.  In this case, it was a great success.  Personally, these were my favorite thing I made for the Superbowl Theme Thursday Series, but peeeerhaaaaps that has something to do with my pre-existing love for potato skins.
 

Buffalo Chicken Potato Skins
 
Prep time
Cook time
Total time
 
Footballs. Potato Skins. Buffalo Chicken. Could there possibly be a recipe MORE PERFECT for the Super Bowl? Tips for making buffalo skins crispy taken from this ehow article.
Author:
Recipe type: Appetizer
Ingredients
  • 4 large Russet potatoes, scrubbed well
  • Canola oil
  • ½ cup sour cream
  • 1 packet Hidden Valley Dry Ranch Mix
  • 2-3 cups Buffalo Chicken Dip (click link to open recipe in new tab)
Directions
  1. Preheat oven to 400 degrees F.
  2. Place potatoes onto a baking sheet.
  3. Brush potatoes liberally with canola oil.
  4. Bake the potatoes for about 1 hour.
  5. Let the potatoes cool for about 30 minutes. Preheat the oven to 450 degrees.
  6. Cut each potato in half, lengthwise. Scoop out the majority of the potato with a spoon, leaving a layer above the skin.
  7. Generously brush the potato skins with oil again. Place in the oven, skin-side up, for another 5 minutes. Then flip, brush with oil, and place in the oven for an additional 5 minutes.
  8. Remove the potato skins from the oven and fill them with the Buffalo Chicken Dip, using a spoon to smooth the dip inside of the skin. Place in the oven for an additional 5-10 minutes.
  9. As you wait for the skins to bake, mix your sour cream and dry ranch powder in a bowl. Spoon into a freezer bag, seal, and cut a small hole in the bottom corner to create a decorating bag.
  10. Remove the potato skins from the oven for the last time. Let cool for 10 minutes, and pipe on football details. Serve warm!
Notes
When using the Buffalo Chicken Dip recipe, only do steps 1 and 2. Start the Crock Pot Buffalo Chicken about a day ahead of time.

 
signature
 

Share Button

Trackbacks

  1. […] Buffalo Chicken Potato Skins from Host the Toast Super Bowl 7 Layer Dip Crepe Cake from Cupcake Project Super Bowl Taco Bowl from Kitchen Fun with My 3 Sons Game face Football Cookies from Munchkin Munchies Chocolate Conversation Heart Footballs from Crazy for Crust Super Bowl Sundaes from In Katrina’s Kitchen Football Snack Mix from Sweet Simple Stuff If you’ve been featured, you can grab a Featured On Hungry Happenings button, here.  If you want your image removes, just let me know and I’ll take it down. Before you go, here is a round-up off all my Super Bowl posts.  Click on the images, avoiding the Pin It button (P,) to go to the recipe page. […]

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>