Coney Dog Potato Skins Recipes

CONEY DOG POTATO SKINS

Steps:

• Toppings: Sliced hot dogs, chili, diced onions, shredded cheddar and yellow mustard
• How to Make Classic Potato Skins:
• Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 15 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)

POTATO DOG SKINS

Steps:

• Heat grill to medium heat.
• Cut potatoes lengthwise in half; scoop out centers, leaving 1/2-inch-thick shells. Discard removed centers or reserve for another use.
• Mix butter and garlic until blended; brush onto insides and outsides of potato shells.
• Grill potatoes and franks 7 to 9 min. or until potatoes are crisp and franks are heated through, turning potatoes after 4 min. and turning franks occasionally.
• Slice franks; spoon into potato shells. Drizzle with barbecue sauce; top with cheese.
• Grill 1 to 2 min. or until cheese is melted. Top with sour cream and chives.

CONEY DOGS

Steps:

• In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the water, tomato paste and seasonings. , Cover and simmer for 30 minutes, stirring occasionally. Serve on hot dogs; sprinkle with cheese if desired.

DETROIT-STYLE CONEY DOGS

Steps:

• Preheat an outdoor grill for medium-high heat.
• Place hot dogs on the grill; cook until browned, 5 to 8 minutes, turning once, or until done to suit your taste. Lightly grill hot dog rolls.
• Meanwhile, place the chile sauce in a small microwave-safe bowl; cook 1 minute. Stir, and cook 1 minute more.
• Place hot dogs on buns. Top each with chile sauce, onion, and 1 tablespoon mustard, or to taste.

CHILI CHEESE DOG POTATO SKINS

Steps:

• Preheat your oven to 400 degrees. Line a baking sheet with parchment paper. Set aside.
• Rub the outside of each of the clean and dried potatoes with 1 ½ tbsp. of the canola oil. Place on the prepared baking sheet. Bake for 30-40 minutes or until potatoes are fork tender. Allow the potatoes to cool until they can be handled.
• While the potatoes are cooling, cook the beef franks according to the package directions & then slice into rounds. Heat the chili according to the package directions. Set aside.
• Cut each potato in half lengthwise, and scoop out the inside of each potato half leaving a sturdy shell for the toppings. Brush the insides and outsides of the potato skins with the remaining 1 ½ tbsp. of canola oil. Place the skins face-down and bake for an additional 5-6 minutes to get the skins nice & crispy.
• Remove from the oven and then fill each potato skin with 3-4 slices of the beef franks, 1 ½ tbsp. of the heated hot dog chili, and about 1 ½ tbsp. of the shredded cheddar cheese. Return to the oven and bake an additional 3-4 minutes, or just until the cheese is melted & gooey.
• Serve immediately with your favorite chili cheese dog condiments on the side (onions, mustard, & coleslaw) & allow guests to top their own potato skins with the additional condiments, if desired.
• Enjoy!

CHILI CONEY DOGS

Steps:

• In a large skillet, cook beef over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Stir in tomato sauce, water, Worcestershire sauce, onion and seasonings., Place hot dogs in a 3-qt. slow cooker; top with beef mixture. Cook, covered, on low 4-5 hours or until heated through. Serve on buns with toppings as desired.

SUPER LOADED CHILI POTATO SKINS

Steps:

• Heat oven to 425 degrees F. Scrub potatoes and dry well. Pierce several times with tip of knife; arrange on large baking sheet. Bake 45 minutes or until tender. Cool.
• Slice each potato in half; scoop out flesh (reserve for mashing or potato pancakes), leaving 1/4-inch shell. Brush inside and outside of each potato half with oil; season with salt and pepper.
• Arrange potato halves on baking sheet. Bake 10 minutes, until crisp and golden brown, turning once.
• Spoon chili into potato shells; top with cheese. Bake 3 to 5 minutes or until cheese is melted. Top with sour cream and green onions.