Buffalo Mayo
1/2 cup mayo (I use Duke's)
3 tablespoons Frank's Red Hot
1 teaspoon Cayenne chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

Mix all together. Refrigerate for 30 minutes to let flavors meld.

Working on mock twice baked potatoes/mock potato skins.  The recipe needs a bit more work so will post it tomorrow or the next day.