Stuffed Hot Dogs Recipes

Steps:

• Split the hot dogs in half lengthwise, making a pocket but not cutting all the way through. Stuff each one with a string cheese. Starting at one end, wrap a slice of bacon around each stuffed hotdog, then place each on a square of foil and wrap up.
• Throw the wrapped hotdogs on a hot campfire grill and cook, turning occasionally, until the hot dogs heat through, the cheese melts and the bacon slices crisp, 10 to 15 minutes. Set aside to cool for 5 minutes, then unwrap.

Steps:

• Preheat the broiler.
• Make a slit lengthwise down each frank, being careful not to cut all the way through.
• Place the grill seasoning and franks in a plastic bag; shake to coat.
• Place the franks on a baking sheet and stuff each with 2 or 3 strips of cheese.
• In a large skillet, heat the olive oil over medium-low heat. Add the onions and cook until softened and golden, 12 to 15 minutes. Add the brown sugar, chipotle, adobo sauce, and 1/2 teaspoon salt and cook, stirring, until the sugar dissolves, about 2 minutes.
• Butter the insides of the buns and place up on the baking sheet with the franks. Broil until the cheese melts and the buns are toasted, 3 to 5 minutes.
• Assemble the hot dogs and top with the caramelized onions.

Steps:

• Gas:
• Direct heat, medium-high (425° to 450°F)
• Clean, oiled grate
• Charcoal:
• Direct heat, light ash
• 12-by-12-inch charcoal bed (about 3 dozen coals)
• Clean, oiled grate on lowest setting
• Wood:
• Direct heat, light ash
• 12-by-12-inch bed, 3 to 4 inches deep
• Clean, oiled grate set 2 inches about the fire
• 1. Heat the grill as directed.
• 2. Mix the mustard, ketchup, and sauerkraut in a small bowl.
• 3. Slit the hot dogs lengthwise, forming a deep pocket end to end in each one. Fill the pockets halfway with the sauerkraut mixture. Put a stick of cheese in the center of each and top with the remaining sauerkraut mixture. Wrap a bacon slice around each hot dog to hold it together, and secure the ends of each bacon strip with wooden toothpicks.
• 4. Put the grill screen on the grill and coat it with oil. Wait a minute or two, until the surface is hot. Grill the hot dogs until the bacon is cooked through and the hot dogs are browned on all sides, about 2 minutes per side.
• 5. To toast the buns, put them cut-sides down directly over the fire for the last minute of cooking. Serve the hot dogs on the buns.

Steps:

• Preheat oven to 350.
• Line cookie sheet with foil and spray with non-stic spray.
• Mix Beans, mustard & sugar - set aside.
• Cut hotdogs length wise BUT NOT ALL THE WAY THRU.
• Open hotdogs along cut and lay on lined cookie sheet.
• Spoon Bean mixture onto dogs.
• Bake at 350 for 30 minutes.
• Remove hotdogs and top with cheese slices.
• Put back in oven til cheese melts.

Steps:

• Prepare your grill for direct medium high heat.
• Mix together the ketchup and mustard in a small bowl. In a separate bowl, mix the sauerkraut with the chopped onion, set aside. Slice open the hot dogs, down the center, lengthwise, forming a deep pocket in each, but not cutting all the way through. Coat the inside of each hot dog with the mustard ketchup mixture.
• Place a strip of cheese deep within the pocket of each hot dog. Top with sauerkraut and onions. Encapsulate the cheese at the ends with the sauerkraut mixture as well, so that no cheese is exposed (otherwise it will drip out when cooking).
• Wrap a strip of bacon around each stuffed hot dog, securing with toothpicks at each end. Make sure you wrap tight enough so that the stuffing stays in, but not so tight so that when the hot dog expands will cooking the bacon would tear.
• Coat your grill surface with vegetable oil so that the hot dogs don't stick. If you have a grill screen (a screen with smaller holes so that small pieces of whatever you're cooking don't fall through the grill), you can use it, just coat it with vegetable oil first and pre-heat for a couple of minutes. Place the stuffed hot dogs on the grill, stuffing side down. Grill for 2 minutes, until the bacon on that side is cooked, turn the hot dogs a quarter turn and grill for a couple more minutes. Continue to grill for a few minutes each on all sides until the bacon is cooked. Cover the grill in between turnings to help with the cooking.
• During the last minute of cooking, open up the hot dog buns and place them open-side down on the grill to lightly toast.
• Remove the hot dogs and buns from the grill. Remove the toothpicks from the hot dogs, place them in the buns and serve.

Steps:

• Peel and cut potatoes into medium chunks. Boil until soft. Drain well and add butter and onions. Add all parmesan cheese, half of cheddar cheese, salt and pepper and milk. Whip all together until smooth (will be thick).
• Boil hot dogs, drain, slice half way through, and pull open. Spoon whipped potatoes into each hot dog until full. Sprinkle remaining cheese over all.
• Bake at 325°F for 25 minutes. Serve with your favorite veggie and catsup to taste for kids; enjoy!