Loaded Potato Dogs Recipes

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LOADED POTATO DOGS



Loaded Potato Dogs image

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

1/2 cup water
2 tablespoons butter
1/2 cup milk
1 box (4.9 oz) Betty Crocker™ Ultimate loaded mashed potatoes
5 round wooden sticks with one pointed end
5 beef hot dogs
1/2 cup finely crushed corn chips
1 pouch Cheese Sauce (from potato mix box)
1 tablespoon milk

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

POTATO DOGS



Potato Dogs image

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

¼ cup mayonnaise
2 tablespoons mustard
2 tablespoons sambal chili paste
1 tablespoon sweet relish
1 tablespoon ketchup
3 large Idaho® Russet Potatoes
olive oil
salt
¼ cup chopped scallions
½ cup grated Parmesan cheese
1 large egg
½ cup breadcrumbs
¼ cup sour cream
8 to 10 popsicle sticks
4 hot dogs, cut in half
3 tablespoons vegetable oil

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

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