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.
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.
EASY HOT DOGS AND POTATOES
My girlfriends mom made this for me once and I've since mastered the recipe. I use Tony Chachere's Creole Seasoning for these and any hot dogs work fine. Yukon Gold or Red Skin Potatoes taste great with this recipe.
Provided by Nick Blue
Categories One Dish Meal
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 5
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).
Nutrition Facts : Calories 479.1, Fat 22.5, SaturatedFat 8.8, Cholesterol 39.8, Sodium 866.4, Carbohydrate 56.7, Fiber 5.1, Sugar 6.3, Protein 13.5
HOT DOG A LA POTATO
This is so easy, so cheap, and filling. It is great for first time cooks, and what to do with leftover mashed potatoes. Kids can make these. You can easily make these in a microwave too.
Provided by Deb Paul
Categories 100+ Everyday Cooking Recipes
Time 20m
Yield 4
Number Of Ingredients 3
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.
Nutrition Facts : Calories 376.6 calories, Carbohydrate 19.2 g, Cholesterol 52.6 mg, Fat 27.2 g, Fiber 1.4 g, Protein 13.6 g, SaturatedFat 12.1 g, Sodium 1114.7 mg, Sugar 3.5 g
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
HOT DOG, POTATO AND SAUERKRAUT BAKE
Make and share this Hot Dog, Potato and Sauerkraut Bake recipe from Food.com.
Provided by nvermd
Categories One Dish Meal
Time 55m
Yield 8 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 295.8, Fat 18.4, SaturatedFat 7.3, Cholesterol 33.8, Sodium 1393, Carbohydrate 23.4, Fiber 3.1, Sugar 4.7, Protein 9.3
HOT DOG CASSEROLE
Potatoes create a base for this classic combination of hot dogs and condiments.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In 2-quart saucepan, heat water, butter and salt to boiling. Remove from heat. Stir in milk and dry potatoes just until moistened. Let stand about 30 seconds or until liquid is absorbed; whip with fork until fluffy. Stir in relish, mayonnaise, onion and mustard. Spread in ungreased 1-quart casserole.
- Cut each hot dog lengthwise in half, then crosswise in half. Arrange hot dog pieces around edge of mashed potatoes.
- Bake uncovered 25 to 30 minutes or until center is hot.
Nutrition Facts : Calories 420, Carbohydrate 24 g, Cholesterol 55 mg, Fat 5 1/2, Fiber 1 g, Protein 9 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1350 mg, Sugar 9 g, TransFat 1 g
MOM'S HOT DOG BOATS
This is an old family recipe....My kids love it. They usually eat 3 to 4 hot dogs each. You could even make this a vegetarian meal by substituting your favorite vegetarian ingredients. You can use any type of hot dogs or sausages that you would like.
Provided by momto3boys
Categories 100+ Everyday Cooking Recipes
Time 45m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 441.6 calories, Carbohydrate 42.5 g, Cholesterol 53.7 mg, Fat 25 g, Fiber 2.8 g, Protein 13.4 g, SaturatedFat 11.9 g, Sodium 1049.2 mg, Sugar 4.4 g
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
SKILLET HOT DOG-POTATO DINNER
Looking for hot dog ideas for dinner? You may have just found your new favorite meal! This hot dog and potato dinner is an easy, kid-friendly dish that combines hot dogs, corn, potatoes and a creamy cheese sauce in one skillet. Finish it off with family-favorite hot dog toppings, and watch it get gobbled up.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 30m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 370, Carbohydrate 34 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 2 g, Protein 13 g, SaturatedFat 8 g, ServingSize 1 Cup, Sodium 1190 mg, Sugar 4 g, TransFat 0 g
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