(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.
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.
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.
- 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)
- Preheat oven to 400 degrees F.
- Place potatoes onto a baking sheet.
- Brush potatoes liberally with canola oil.
- Bake the potatoes for about 1 hour.
- Let the potatoes cool for about 30 minutes. Preheat the oven to 450 degrees.
- Cut each potato in half, lengthwise. Scoop out the majority of the potato with a spoon, leaving a layer above the skin.
- 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.
- 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.
- 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.
- Remove the potato skins from the oven for the last time. Let cool for 10 minutes, and pipe on football details. Serve warm!
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