Mashed Potato Topped Hot Dogs Recipes
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.
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 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
POTATO DOGS
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
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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