Cheesy Hot Dog Loaded Potatoes Recipes

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CHEESY HOT DOG POTATOES



Cheesy Hot Dog Potatoes image

Broccoli florets and sliced hot dogs dress up a package of VELVEETA Cheesy Au Gratin Potatoes.

Provided by My Food and Family

Categories     Recipes

Time 25m

Yield 5 servings, about 1 cup each

Number Of Ingredients 3

1 pkg. (10.23 oz.) VELVEETA Cheesy Au Gratin Potatoes
5 OSCAR MAYER Wieners, sliced
1 cup broccoli florets

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.

Nutrition Facts : Calories 370, Fat 23 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 60 mg, Sodium 1270 mg, Carbohydrate 29 g, Fiber 2 g, Sugar 7 g, Protein 13 g

CHEESY HOT DOG LOADED POTATOES



Cheesy Hot Dog Loaded Potatoes image

Sliced hot dogs, fresh veggies and a cheesy dip are stuffed into microwave-cooked potatoes to make a loaded spud they're sure to love.

Provided by My Food and Family

Categories     Recipes

Time 25m

Yield 4 servings

Number Of Ingredients 5

4 baking potato es (1-1/4 lb.)
4 OSCAR MAYER Wieners, sliced
1 cup small broccoli florets
1/4 cup chopped tomato es
1/2 cup CHEEZ WHIZ Cheese Dip

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.

Nutrition Facts : Calories 340, Fat 20 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 830 mg, Carbohydrate 30 g, Fiber 4 g, Sugar 4 g, Protein 12 g

GRILLED CHEESY LOADED POTATOES



Grilled Cheesy Loaded Potatoes image

This recipe is sponsored by Cabot Creamery Co-operative. This dish satisfies your craving for a fully loaded baked potato yet doesn't require turning on the oven. It's got all your favorite fixings -- cheese, bacon and sour cream -- but is cooked entirely on the grill!

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 6

8 slices bacon, cut into 1-inch pieces
3 russet potatoes, thinly sliced
Kosher salt and freshly ground black pepper
8 ounces Cheddar, grated
2 tablespoons sour cream
3 scallions, sliced

Steps:

  • Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
  • Heat a 10-inch cast-iron skillet on direct heat and add the bacon; cook, stirring often, until crispy, about 5 minutes. Remove the bacon with a slotted spoon to a paper-towel lined plate; set aside.
  • Add the potatoes and sprinkle with salt and pepper. Stir to coat with the bacon fat, then move to indirect heat and cover the grill. Cook, uncovering the grill and stirring every 5 minutes, until the potatoes are tender, about 20 minutes.
  • Sprinkle with the Cheddar and move back to direct heat. Cook, uncovered, until the potato bottoms are golden and the cheese is melted, about 10 minutes, depending on the heat of your grill. Let cool for 10 minutes, then dot with the sour cream and sprinkle with the scallions and reserved bacon.

KOREAN STREET FOOD-STYLE POTATO HOT DOGS RECIPE BY TASTY



Korean Street Food-Style Potato Hot Dogs Recipe by Tasty image

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

2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
3 tablespoons sugar
1 large egg
1 ½ cups milk
3 yukon gold potatoes, peeled, medium sized
2 tablespoons all purpose flour
vegetable oil, for frying
2 beef hot dogs
1 block mozzarella cheese
all purpose flour, for dusting
1 cup panko breadcrumbs
sugar, for serving
ketchup, for serving
Special Equipment
4 wooden chopsticks

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

EASY CHEESY HOT DOGS



Easy Cheesy Hot Dogs image

Fast and fun although probably not the healthiest meal on Earth. They go well with French fries, fresh salads, tarator or simply some bread.

Provided by Nelka

Categories     Breakfast

Time 10m

Yield 4 hotdogs, 2 serving(s)

Number Of Ingredients 2

4 hot dogs
3 ounces cheese (any type you may fancy as long as it melts)

Steps:

  • Half the hotdogs so that the two halves remain attached to each other along the whole length of the hotdog.
  • Cut the cheese into sticks or cubes and fill the hotdogs with it.
  • Put in the oven and heat (medium to high heat) until cheese melts and take out before the hotdogs start getting brown.

CHEESY FRANKS AND POTATOES



Cheesy Franks and Potatoes image

I came up with this recipe primarily because my husband loves hot dogs and I needed a break from standard fare using franks. It was an instant hit. Even I enjoy the rich taste.-Shirley Bradley, Wildwood, Florida

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 8

6 jumbo hot dogs, halved lengthwise and cut into 1/2-inch pieces
1 tablespoon canola oil
1 medium onion, chopped
1/2 cup chopped green pepper
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
2/3 cup half-and-half cream
2 medium potatoes, cooked, peeled and cubed
1/4 teaspoon salt

Steps:

  • In a large skillet over medium heat, brown hot dogs in oil for 2-3 minutes or until lightly browned. Remove with a slotted spoon. In the same skillet, saute onion and green pepper until tender., In a small bowl, combine the soup, cream and onion mixture. Place potatoes in a greased 11x7-in. baking dish; sprinkle with salt. Top with hot dogs. Pour soup mixture over all. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

Nutrition Facts : Calories 313 calories, Fat 21g fat (9g saturated fat), Cholesterol 43mg cholesterol, Sodium 974mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 2g fiber), Protein 9g protein.

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

HOT DOG AND POTATO DINNER



Hot Dog and Potato Dinner image

Make a quick, kid-pleasing meal with ingredients you have on hand!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 39m

Yield 5

Number Of Ingredients 6

1 box (4.7 oz) Betty Crocker™ au gratin potatoes
2 1/3 cups hot water
2/3 cup milk
1/2 cup frozen sweet peas or other frozen or canned vegetable
6 hot dogs, cut into 1-inch pieces
1/2 cup shredded Cheddar cheese (2 ounces)

Steps:

  • Stir together Potatoes, Sauce Mix, hot water and milk in 10-inch skillet; stir in frozen peas until separated.
  • Heat to boiling; reduce heat. Cover and simmer 25 minutes, stirring occasionally, until potatoes are tender.
  • Stir in hot dogs; cover and heat 3 to 4 minutes or just until hot dogs are hot. Sprinkle cheese over mixture. Cover; let stand about 5 minutes or until cheese is melted.

Nutrition Facts : Calories 340, Carbohydrate 27 g, Cholesterol 45 mg, Fat 2, Fiber 1 g, Protein 11 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1320 mg, Sugar 4 g, TransFat 1/2 g

HOT DOG A LA POTATO



Hot Dog a la Potato image

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

4 hot dogs
2 cups prepared mashed potatoes
4 slices American cheese

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

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