Cheesy Potatoes And Hot Dogs Recipes

CHEESY HOT DOG POTATOES

Steps:

• Prepare Potatoes as directed on package, following Top of Stove Directions and stirring wieners and broccoli into potato mixture after 8 min.
• Squeeze Cheese Sauce over potato mixture; stir until well blended. Let stand several minutes to thicken before serving.

HOT DOG CASSEROLE

Steps:

• Preheat oven to 350°. In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir until thickened and bubbly, 2 minutes. , In a greased 2-1/2-qt. baking dish, layer with a third of the potatoes, half of the hot dogs and half of the onion. Repeat layers. Top with remaining potatoes. Pour white sauce over all., Bake, covered, for 1 hour. Uncover; sprinkle with cheese. Bake until potatoes are tender, 10-15 minutes longer.

MASHED POTATO AND CHEESY HOT DOG BAKE

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

SCALLOPED POTATOES 'N' FRANKS

Steps:

• In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Add parsley. , Place half of the potatoes in a greased 2-qt. baking dish; top with half of the sauce. Arrange hot dogs over the sauce. Top with remaining potatoes and sauce. , Cover and bake at 350° for 1-1/2 hours or until bubbly and potatoes are tender. Uncover and bake 10 minutes longer or until lightly browned.

LOADED SCALLOPED POTATOES (WITH FRANKS)

Steps:

• Preheat oven to 350 degrees F.
• Peel, wash and slice potatoes into 1/4" slices; place into a large bowl and set aside.
• Slice the hot dogs into diagonal slices and broil until nicely browned; set aside.
• In a medium sized saucepan sauté the diced onion in 2 tbsp of oil until tender (about 5min.)
• Add the butter and melt over medium heat. Then add the flour and whisk until bubbly. Slowly pour in the milk and cream, whisking until sauce slightly thickens.
• Turn off stove and remove saucepan from heat. Add in the cheddar cheese and whisk until melted. Then stir in the hot dogs and pour sauce over scalloped potatoes. Toss everything together.
• Spray a 13 by 9-inch baking dish with cooking spray and pour 1/2 cup of water onto the bottom. Add in the potato mixture and bake covered for 2 1/2 hours. Then uncover; sprinkle 2 cups of cheddar cheese and bake opened for another 10-15 minutes.
• Garnish with bacon bits and scallions, if desired.

CHEESY POTATOES AND HOT DOGS

Steps:

• Wash potatoes and slice thin with skins on. (like scalloped potatoes). Cut hot dogs in 1/4 to 1/2 inch pieces. Slice onion thin.
• In a casserole dish, layer 1/2 of the potatoes, 1/2 of the hot dogs and onion, then layer the other half of potatoes and hot dogs. Mix cheese soup with milk and salt/pepper. Pour over top of potatoes and hot dogs. Drain can of corn and pour on top of casserole (optional).
• Cover and cook at 375°F for 1 hour or until potatoes cooked.

SKILLET HOT DOG-POTATO DINNER

Steps:

• In 10-inch nonstick skillet, stir sauce mix (from box), hot water and milk until well blended. Add potatoes (from box); stir well to combine. Heat just to boiling over medium heat, stirring occasionally. Reduce heat. Cover and simmer 10 minutes, stirring occasionally.
• Uncover; stir in hot dogs and frozen corn; cook 6 to 8 minutes, stirring occasionally, until potatoes are tender and hot dogs and corn are heated through.
• Remove from heat; stir in cheese, and continue stirring until cheese is melted. Serve immediately.

BBQ HOT DOG & POTATO PACKS

Steps:

• Divide potato wedges among four pieces of heavy-duty foil (about 18 in. square). Top each with a hot dog, onion wedges and cheese. Drizzle with barbecue sauce. Fold foil around mixture, sealing tightly., Grill, covered, over medium heat 10-15 minutes or until heated through. Open foil carefully to allow steam to escape.

CHEESY HOT DOG LOADED POTATOES

Steps:

• Pierce potatoes with fork or sharp knife. Microwave on HIGH 15 min. or until tender.
• Place 1 potato on each of 4 microwaveable plates; cut lengthwise in half. Top evenly with remaining ingredients.
• Microwave, in batches, 2 min. or until CHEEZ WHIZ is melted and remaining toppings are heated through.

KOREAN STREET FOOD-STYLE POTATO HOT DOGS RECIPE BY TASTY

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!