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 (recipe below) DIRECTIONS 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! Buffalo Chicken Dip INGREDIENTS 2 cups Crock Pot Buffalo Chicken (click link to open recipe in a new tab) 1 8 oz package of cream cheese, softened 1 cup cheddar cheese, plus more for topping DIRECTIONS Preheat oven to 350 degrees F. Add your Crock Pot Buffalo Chicken to an ovenproof dish, and fold in cream cheese and cheddar cheese until mixed well. Top with an additional bit of cheddar cheese, if desired. Place mixture in the oven for 15 minutes.