Ingredients

The following ingredients have 4 Servings
  • 4 large Russet potatoes, scrubbed well
  • Canola oil
  • 1/2 cup sour cream
  • 1 packet Hidden Valley Dry Ranch Mix
  • 2-3 cups Buffalo Chicken Dip (click link to open recipe in new tab)

Instruction

  • 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!