Prep Time



Cook time



Tailgate Potatoes

  • 4 large baking potatoes, scrubbed
  • 6 slices thick-cut bacon, cooked and crumbled
  • 1/2 cup (125 milliliters) blue cheese crumbles
  • 2 tablespoons (30 milliliters) chopped fresh chives

Buffalo Chicken Dip

  • 2 cups (500 milliliters) cooked chicken breast, shredded or chopped
  • 1 package (250 grams) cream cheese
  • 1/2 cup (125 milliliters) Frank's RedHot® Original Cayenne Pepper Sauce
  • 1/2 cup (125 milliliters) ranch dressing
  • 1/2 cup (125 milliliters) shredded Cheddar cheese


  1. PREHEAT oven to 425℉ (220°C). Pierce the top of potatoes with a fork and wrap each in foil. Bake directly on oven rack 1 hour to 1 hour 15 minutes, or until tender.
  2. MEANWHILE, for the Buffalo Chicken Dip, mix chicken, cream cheese, RedHot Sauce and ranch in medium saucepan. Heat on medium heat, stirring occasionally, until cream cheese is melted and ingredients are well blended. Cook 3 to 5 minutes longer or until mixture begins to bubble. Remove from heat and stir in Cheddar cheese.
  3. CAREFULLY unwrap potatoes, leaving foil intact. Place potatoes in center of foil. Cut potatoes crosswise, then lengthwise, leaving skin intact at the bottom. Using a fork, open potatoes and mash slightly. Top each potato with hot Buffalo Chicken Dip and sprinkle with cooked bacon. Place potatoes on baking sheet.
  4. BAKE 10 to 15 minutes. Sprinkle with crumbled blue cheese. Bake 5 minutes longer or until cheese is melted. Top potatoes with chopped chives and drizzle with additional RedHot Sauce, if desired.
  5. Make Ahead Tip: Bake potatoes the day before. Stuff with Buffalo Chicken Dip and wrap loosely with foil. When you’re ready to serve, bake in preheated 425°F (220°C) oven 25 minutes. Remove from oven and open foil slightly. Top with bacon and blue cheese; bake 5 minutes longer. Continue as directed above.