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Buffalo Chicken Potato Skins

  • Author: Morgan
  • Prep Time: 1 hour 5 mins
  • Cook Time: 1 hour 20 mins
  • Total Time: 2 hours 25 minutes


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.



  • 4 large Russet potatoes, scrubbed well
  • Canola oil
  • 1/2 cup sour cream
  • 1 packet Hidden Valley Dry Ranch Mix
  • 23 cups Buffalo Chicken Dip (click link to open recipe in new tab)


  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!


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.

  • Category: Appetizer