Mashed Potato Topped Hot Dogs Food

MASHED POTATO-TOPPED HOT DOGS

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.

QUICK AND EASY HOT DOGS WITH MASHED POTATOS

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.

HOT DOGS WITH MASHED POTATOES

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.

HOT DOG, POTATO AND SAUERKRAUT BAKE

Steps:

• Spread half of mashed potatoes into bottom of a greased 2 1/2 qt.greased casserole.
• Top with half of hot dogs and half of sauerkraut.
• Repeat layers.
• Bake at 350 degrees for 45 minutes.

MOM'S HOT DOG BOATS

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Return to the pot, and mash with the milk, butter, salt, and pepper.
• While the potatoes are boiling, place the hot dogs in a saucepan and cover with water. Bring to a boil over high heat, then keep warm on low until the potatoes have been mashed.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Cut the hot dogs down the center, leaving the two halves attached (like a hot dog bun). Stuff the hot dogs with mashed potatoes and place into a baking dish. Place half a slice of cheese on top of each hot dog.
• Broil in the preheated oven until the cheese is bubbly and has melted, about 1 minute.

EASY HOT DOGS AND POTATOES

Steps:

• Rinse potatoes and microwave for 4 minutes.
• Cube potatoes and place into skillet with olive oil.
• Sprinkle desired amount of Creole seasoning over potatoes.
• Cook potatoes until light brown.
• Add diced hotdogs and onions to skillet.
• Remove from stove when potatoes are at desired crispiness (10-15 minutes total cook time usually).

MASHED POTATO CHEESE DOGS

Steps:

• preheat oven to 375 degrees.
• peel potatoes and cut into medium cubes. cover with water in a pot and bring to a boil. boil until fork tender and drain. return potatoes to pot and place over low heat for a few seconds, until some of the water has evaporated. place cup of milk in microwave and heat for 1 minute. remove potatoes from heat and add butter, and mash with a potato masher, add milk until potatoes are smooth and virtually lump free. add salt and pepper to taste.
• taking one hot dog at a time, make a cut all of the way down the length of the hot dog, not cutting all the way through, so that you can fold open the hot dog, and lay flat on a cookie sheet, cut side up. line all hot dogs up, and spoon mashed potatoes down the length of the cut open hot dog.
• rip each slice of american cheese down the middle and lay the 2 pieces of cheese on each hot dog, on top of the mashed potatoes. when all hot dogs have cheese on them, place in the oven and bake until cheese is melted and barely browning on the edges. when ready, take out of the oven and serve.

POTATO DOGS

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.

HOT DOG A LA POTATO

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Slit hot dogs lengthwise down the center, but do not cut in half. Spread them open, and place them in a 9x9 inch square baking dish. Pile an equal amount of the mashed potatoes onto each hot dog.
• Bake for 10 minutes in the preheated oven. Turn the oven off, and remove the dish of hot dogs. Place one slice of cheese onto each one, and return them to the oven until the cheese has melted.