Super Bowl Skillet: Potatoes & Buffalo Chicken Dip

This all-in-one Super Bowl Bite stays hot in the cast iron pan and only takes a little prep. I used Willow Tree Farm buffalo chicken dip in this version but you can also make it with the chicken Ceasar dip.  I suggest serving one of the dips on the potato skillet and the other just heated with a nice pile of corn chips to dip into it.

Potato and Buffalo Chicken Skillet


  • 1 lb of new potatoes
  • 3 tsp of vegetable oil, I use Grapeseed oil
  • 1/2-2/3 container of Willow Tree Farm Buffalo Style Chicken Dip
  • 2 TBSP sour cream
  • optional garnish: chopped chives, sliced scallions, pickles jalapeños 


  1. In a large pot of boiling water, cook the washed potatoes whole for about 20 minutes until tender when pierced with a knife.
  2. Drain the potatoes and let them cool. (This can be done the day before and refrigerated overnight.)
  3. In a cast iron pan, heat the oil over low heat. 
  4. Slice the potatoes in 1/2 and put the cut side down into the hot oil. Fill the pan with all the potatoes edge to edge.
  5. Turn the heat to medium high and cook the potatoes until golden and crispy.
  6. Take the skillet off the heat and flip all the potatoes with the crispy side now facing up.
  7. Spoon some of the Buffalo chicken dip over the potatoes.  Place the skillet under the broiler for 6-10 minutes until golden brown.
  8. Top with a spoonful of sour cream and a choice of scallions, chives, jalapeños.

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