Not sure who'll win the big game, but we can definitely say that buffalo chicken takes home the prize in our eyes. This is a great way to make everyone happy—spicy bites for some, crispy bites for others. Everybody wins!

Makes 10 appetizer-sized servings   

What you need

8 jalapenos, halved and seeds and ribs removed with a spoon
3 russet potatoes, scrubbed
4 tablespoons Tessemae’s Lemon Garlic
8 jalapenos, halved and seeds and ribs removed with a spoon
4 cups cooked, shredded chicken
½ cup Buffalo Sauce
Coarse salt and freshly ground black pepper
Tessemae’s Creamy Ranch, for drizzling 

What you do

1. Heat oven to 425. Place jalapeno halves on a rimmed baking sheet. Rub potatoes with 1 tablespoon of the Lemon Garlic and prick all over with a fork. Bake jalapenos and potatoes (placed directly on oven rack) for about 40 minutes or until tender.
2. Meanwhile, gently toss together chicken, Buffalo sauce and salt and pepper to taste.
3. Remove potatoes from oven and quarter lengthwise, let cool 5 minutes, then scoop out most of flesh (reserve for another use), leaving ¼-inch of potato flesh.
4. Increase oven heat to 475 degrees and set a rimmed baking sheet inside oven. Brush exterior of potato skins with remaining 3 tablespoons Lemon Garlic. Roast potatoes, skin-side down, on preheated baking sheet until crisp, about 15 minutes.
5. Remove potato shells from oven and fill them and jalapenos with buffalo chicken mixture. Return to oven for 5 minutes or until heated through. Drizzle with Creamy Ranch before serving.