Best Potato Dog Skins Recipes

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CHILI CHEESE DOG POTATO SKINS



Chili Cheese Dog Potato Skins image

Put one of our favorite summertime foods on potato skins with these hot dog chili cheese potato skins. Top with sour cream and diced scallions for garnish!

Provided by My Food and Family

Categories     Appetizers & Snacks

Time 45m

Yield 12 servings

Number Of Ingredients 6

3 medium baking potatoes, scrubbed & dried
3 Tbsp. canola oil, divided
4 OSCAR MAYER Lean Beef Franks, cooked according to package directions & sliced into rounds
1 can (10 oz.) hot dog chili (or 1 ½ cups of your favorite homemade chili)
3/4 cup KRAFT Finely Shredded Mild Cheddar Cheese
diced onion, coleslaw, & HEINZ Yellow Mustard

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!

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CONEY DOG POTATO SKINS



Coney Dog Potato Skins image

Provided by Food Network Kitchen

Time 1h35m

Number Of Ingredients 0

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



Potato Dog Skins image

Here's a tasty take on a restaurant favorite: loaded potato skins. These are brushed with garlic butter and filled with grilled hot dogs and BBQ sauce.

Provided by My Food and Family

Categories     Home

Time 1h25m

Yield 6 servings

Number Of Ingredients 8

3 large baking potatoes (2-1/2 lb.), baked
2 Tbsp. butter, melted
2 cloves garlic, minced
3 OSCAR MAYER Selects Uncured Angus Beef Franks
1/3 cup BULL'S-EYE Original Barbecue Sauce, warmed
1/2 cup KRAFT Shredded Colby & Monterey Jack Cheeses
1/3 cup sour cream
1/4 cup chopped fresh chives

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.

Nutrition Facts : Calories 260, Fat 17 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 45 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g

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