LOADED POTATO DOGS
Crunchy, creamy, tasty, these potato dogs have it all! A new look for family-favorite hot dogs and potatoes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 5
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. In 1-quart saucepan, heat water and butter to boiling over medium-high heat. Remove from heat; stir in milk and potatoes until well blended (mixture will be thick).
- Insert 1 stick into each hot dog. Pack mashed potatoes around each hot dog, covering hot dogs completely. Roll in corn chips to coat; place on ungreased large cookie sheet.
- Bake 10 to 15 minutes or until hot dogs are hot and coating is light golden brown.
- Meanwhile, heat remaining tablespoon milk and Cheese Sauce in small microwavable bowl on high 30 to 40 seconds, stirring once. Serve loaded dogs with Cheese Sauce.
Nutrition Facts : Calories 330, Carbohydrate 22 g, Cholesterol 40 mg, Fat 3, Fiber 1 g, Protein 8 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 3 g, TransFat 1/2 g
MASHED POTATO-TOPPED HOT DOGS
INSTEAD of the usual hot dog and bun meal, I like to make more of a main meal. It's a great way to use up leftover mashed potatoes and the toppings can be varied. Best of all, it's kid-friendly and very easy to make to fit everyone's preferences.
Provided by Taste of Home
Categories Dinner
Time 10m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- Make a lengthwise cut three-fourths of the way through each hot dog. Open hot dogs and place cut side up on a baking sheet. Top with mashed potatoes and cheese. , Bake at 350° for 5-10 minutes or until cheese is melted. Spread with salsa and sprinkle with onions.
Nutrition Facts : Calories 506 calories, Fat 38g fat (18g saturated fat), Cholesterol 81mg cholesterol, Sodium 1589mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 3g fiber), Protein 16g protein.
POTATO DOGS
This twist on a corn dog uses Idaho® Russet Potatoes instead of a cornbread batter as the breading for a hot dog. The use of potatoes makes this recipe delightfully crisp on the outside and creamy and light on the inside.
Provided by Idaho® Potatoes
Categories Main Dish Recipes Sandwich Recipes Hot Dogs and Corn Dogs Recipes
Time 1h40m
Yield 8
Number Of Ingredients 16
Steps:
- To make the sauce, mix the mayo, mustard, chili paste, relish, and ketchup in a small bowl. Set aside in the fridge until ready to use.
- Preheat oven to 350 degrees F.
- Using a fork, poke a few holes into each Idaho® Russet Potato. Rub each potato with olive oil and salt and place on a baking sheet. Bake the potatoes for about 1 hour, until tender.
- Peel the potatoes and run them through a potato ricer into a large bowl. Add the scallions, Parmesan, egg, and breadcrumbs. Stir well to combine. Add the sour cream, starting with about half, and stir to combine. Add more as needed until the mixture is smooth, but not too wet. It should be stiffer than mashed potatoes.
- One by one, stick a popsicle stick into a hot dog starting at the cut end and putting it about 3/4 of the way through the dog. Take about 1/4 cup of the potato mixture in your hand and press it flat into your palm. Wrap it around the hot dog, adding more as needed. Press to tightly seal. Repeat until you run out of the potato mixture or the hot dogs.
- Heat about 3 tablespoons vegetable oil in a heavy bottom pot to 375 degrees F. Working in batches, fry the potato dogs, flipping a few times to evenly brown on all sides. Remove from oil to a drying rack or paper towel and season with a pinch of salt.
- Serve the potato dogs with the sauce on the side, or drizzled on top if desired.
Nutrition Facts : Calories 277.7 calories, Carbohydrate 10.5 g, Cholesterol 48.5 mg, Fat 23.1 g, Fiber 0.5 g, Protein 7.4 g, SaturatedFat 7 g, Sodium 615.2 mg, Sugar 3.4 g
CHEESY MASHED POTATOES
Everyone who has tasted these cheesy mashed potatoes asks how to make them. Since this comforting casserole bakes at the same temperature as my chicken bundles, I get it started in the oven and pop in the entree a little later. -Brad Moritz, Limerick, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Place potatoes in a large saucepan; cover with water. Cover and bring to a boil. Cook for 20-25 minutes or until very tender; drain well., In a bowl, mash potatoes. Add cream cheese, cheddar cheese, sour cream, onion, egg, salt and pepper; beat until fluffy. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 40-45 minutes or until heated through. Sprinkle with additional cheese if desired.
Nutrition Facts : Calories 328 calories, Fat 14g fat (9g saturated fat), Cholesterol 66mg cholesterol, Sodium 633mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 4g fiber), Protein 10g protein.
HOT DOGS WITH MASHED POTATOES
A budget meal to keep in mind during those in-between paycheck weeks, when you just need to eek out few more days without running to the grocery store, and when you and the kids are just plain sick of pasta.
Provided by AshleyP
Categories Cheesecake
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Split the hot dogs lengthwise and place on a cookie sheet.
- Fill the split with mashed potatoes. Sprinkle grated cheese on top.
- Bake at 350°F until the hot dogs are done and the cheese is melted, about 10 minutes.
MASHED POTATO AND CHEESY HOT DOG BAKE
Another hot dog dish my husband just loves.
Provided by barbara lentz
Categories Casseroles
Time 50m
Number Of Ingredients 12
Steps:
- 1. Preheat oven 350 degrees. Grease a 3 qt casserole dish. Mix the milk with the cheddar cheese soup. Add the hot dogs, corn and onion. Pour into casserole dish.
- 2. Boil the water and butter on stove top. Remove from heat. add the potato flakes. Mix the milk and egg and add to potato mix. Stir in chives. Top the hot dog mixture with the potato mixture. Bake 30 minutes.
- 3. Add the shredded cheese and bake another 10 minutes until melted and bubbly
CHEESE DOGS
Make and share this Cheese Dogs recipe from Food.com.
Provided by sheila
Categories Lunch/Snacks
Time 9m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Prepare grill.
- Brush onion slices with oil.
- Sprinkle with salt and pepper.
- Grill onions turning once, until tender.
- Grill hotdogs the way you like them.
- Melt Cheese Whiz.
- Serve hotdogs with buns; pour Cheese Whiz over hotdogs and top with onions.
- I hope you enjoy them.
Nutrition Facts : Calories 353.1, Fat 21.3, SaturatedFat 8.8, Cholesterol 40.4, Sodium 1080.1, Carbohydrate 27.7, Fiber 1.3, Sugar 6.8, Protein 12
QUICK AND EASY HOT DOGS WITH MASHED POTATOS
This is an alternative to the traditional "hot dog and french fries" meal; not much harder to make but the taste and presentation appeal to adults as well as kids. I've found that Nathan's or Boar's Head hot dogs work best (I usually prefer Hebrew National brand but they are too dry for this recipe). And thick mashed potatoes work better than thin; the recipe calls for instant because it's quick and easy but leftover mashed potatoes are even better. I typically spoon the mashed potatoes onto the hot dogs but others may use a pastry bag and large whipped cream nozzle to ritz them up (it's pretty cool looking)
Provided by Chickermunker
Categories < 30 Mins
Time 20m
Yield 4 Hot Dogs, 4 serving(s)
Number Of Ingredients 6
Steps:
- Prepare mashed potatoes according to package directions, set aside.
- Split hot dogs lengthwise, spread open on cookie sheet (moist inner portion should be facing up).
- Sprinkle ground mustard on hot dogs.
- Stir cheese and garlic into mashed potatoes; spoon into split.
- Sprinkle paprika over the top.
- Bake at 350°F for 10 minutes; until hot.
Nutrition Facts : Calories 216.1, Fat 14.3, SaturatedFat 5.8, Cholesterol 26.6, Sodium 576.5, Carbohydrate 14.2, Fiber 1, Sugar 2.1, Protein 7.6
KOREAN STREET FOOD-STYLE POTATO HOT DOGS RECIPE BY TASTY
BlackPink's Rosé loves these Korean street food-style potato hot dogs with sugar sprinkled on top! They're savory, sweet, and cheesy. What's not to love?
Provided by Jasmine Pak
Categories Snacks
Time 1h30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Make the batter: In a large bowl, whisk together the flour, baking powder, salt, and sugar. Make a well in the center, add the egg and milk, and whisk until smooth. Transfer the batter to tall glass, then chill in the refrigerator until ready to use.
- Make the potatoes: Dice the potatoes into ¼-inch cubes, then transfer to a large bowl and cover with cold water. Soak for 1 hour to remove excess starch, then drain.
- Bring a medium pot of water to a boil. Add the potatoes and blanch for 3-4 minutes, until cooked ¾ way through. Drain and rinse with cold water. Pat the potatoes dry and transfer to a bowl. Sprinkle the flour over the potatoes and toss to coat.
- Make the cheese dogs: Heat 4-5 inches of vegetable oil in a large pan over medium heat until the temperature reaches 350°F (180°C).
- Cut each hot dog in half crosswise.
- Cut the mozzarella block into 4 rectangles to match the size of the hot dog halves.
- Thread a hot dog half and a cheese stick onto each wooden chopstick. Lightly coat in flour.
- Transfer the potatoes to a plate or baking sheet. Add the panko bread crumbs to a separate plate or the same baking sheet.
- Dip a cheese dog in the batter to coat fully, then place on the potatoes, packing tightly to adhere. Coat in the panko bread crumbs. Repeat with the remaining cheese dogs.
- Fry the potato hot dogs, 2 at a time, in the hot oil for 5-7 minutes, turning occasionally, until golden brown on all sides. Transfer to a paper towel to drain.
- Sprinkle the potato hot dogs with sugar and drizzle with ketchup.
- Enjoy!
Nutrition Facts : Calories 1040 calories, Carbohydrate 116 grams, Fat 42 grams, Fiber 4 grams, Protein 47 grams, Sugar 14 grams
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