Skip The Chili: Top Your Baked Potatoes With This Spicy Dip Instead

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There may not be a snack more beloved than Buffalo chicken dip. It's something I make often, and it's always requested for any social gathering, from game day to a potluck. Creamy cheese (I use a blend of cream cheese, shredded cheddar, and crumbled blue cheese) contrasts with spicy hot sauce and tangy, cool ranch, while shredded chicken gives the dip some extra heft, making it the gift that keeps on giving — until it inevitably runs out, which is often why I double the batch. And while potato chips and tortilla chips are classic vehicles for dipping, the humble baked potato is another excellent way to sop up all the flavor of Buffalo chicken dip. If chili is your usual choice when you're craving a hearty baked potato topping, this tangy, protein-packed dip is a great alternative.

Large, starchy russet potatoes are particularly well suited for baking. When properly baked, their interiors turn light, fluffy, and dry, while their brown jackets develop a satisfyingly chewy texture. That sturdy blank slate leaves room for a variety of toppings, from classics like slow cooker beef chili and sour cream to — you guessed it — Buffalo chicken dip. A baked potato with a heaping spoonful of Buffalo chicken dip is a complete meal featuring protein, fats, and carbohydrates, along with a balance of textures and flavors. The dip can easily be made ahead, making this a quick go-to for your weeknight baked potato dinner. To help get you started, we have the best Buffalo chicken dip recipe that will keep friends and family coming back for more.

A huge tip to help you on your Buffalo chicken dip quest: Make sure all of your ingredients — especially the cream cheese — are at room temperature. This allows everything to combine evenly before baking without leaving large clumps of cream cheese in the mixture, giving you a smooth, creamy topping that spreads easily over the potato. Adjust the amount of hot sauce depending on your spice tolerance, using the tangy, cool ranch to balance the heat.

Buffalo chicken dip is incredibly adaptable. While I typically use Frank's RedHot for my dip, I've dabbled in other hot sauce varieties for different flavor profiles, all of which can change the character of your loaded potato. Sauces with sweet and savory notes, such as mango habanero (Frank's makes one of those, too), can add a fruity dimension to the dip, while a smoky chipotle hot sauce can bring a deeper layer of heat that pairs especially well with a mild, starchy russet. Swap out the Buffalo sauce entirely for a smoky, sweet barbecue sauce, something I've done in the past for friends and family members who steer clear of anything spicy. Try adding some Creole seasoning to the mixture for added complexity.

If you want a crispy, cheesy crunch, throw the loaded potatoes under the broiler for a few minutes. Or take a cue from the classic twice-baked potato and mix the fluffy potato innards with the Buffalo chicken dip before adding the mixture back into the potato. Give it some loaded baked potato flair with a sprinkle of chopped scallions, red onion, and bacon bits.