Hot dog – you’ll never go back to a boring baked potato after this zesty recipe!
Chili Cheese Dog Baked Potatoes
Hot dog – you'll never go back to a boring baked potato after this zesty recipe!
Ingredients
- 3 baked potatoes
- 0.5 stick butter divided
- 6 slices cheddar cheese
- chili
- 3 fried hot dogs
- ketchup to garnish
- mustard to garnish
- scallions to garnish
- 2 tbsp olive oil
- 1 frozen chicken breast grated
- 2 cloves garlic minced
- 1 chili pepper diced
- 1 onion diced
- 6 tomatoes
- 0.5 cup cooked kidney beans
- 0.25 cup cooked navy beans
- 1 tbsp chili seasoning
Instructions
- Wash the potatoes, place them on a baking tray lined with parchment paper, and cook in a preheated oven at 350°F for 1 hour. Slice the hot potatoes down the center and slightly mash the insides of each potato with a bit of butter.
- Attach some cooking twine to a wooden skewer and push the skewer through the tops of the 3 hot dogs. Thread the cooking twine through the hot dogs, remove the wooden skewer, and space out the hot dogs on the cooking twine. Cut each hot dog lengthwise, making sure not to cut all the way through, and then make several diagonal cuts in each hot dog. Use the cooking twine to lower the hot dogs into a pot of hot cooking oil and fry until cooked through.
- Heat some olive oil in a pan over medium heat and grate the frozen chicken breast directly into the pan. Let the chicken cook a bit and then add the garlic, chili pepper, and onion to the pan. Pass the tomatoes through a ricer over the pan to release the tomato juice and add the kidney beans, navy beans, and chili seasoning to the pan. Stir to combine and let the chili simmer for 5-10 minutes.
- Top each baked potato with 2 slices of cheddar cheese, a spoonful of chili, and a fried hot dog. Garnish with ketchup, mustard, and sliced scallions.
