Time 1h30m Yield 4 servings Number Of Ingredients 17 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!
Time 40m Yield 8 serving(s) Number Of Ingredients 8 Steps:
Combine sliced hot dogs, bread crumbs, egg, onion, catsup, and salt. Pour into an 8-inch square baking dish. Top with frozen tater tots. Bake at 350 for 30 minutes.
Time 1h Yield 8 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 400. Lightly grease a 13 x 9 casserole pan; set aside. In a medium saucepan, combine the baked beans, chili, ketchup, onions, mustard and hot dog “coins.” Stir well. Bring to a light boil; reduce heat and simmer for 10-12 minutes. Pour the saucepan mixture into the prepared casserole dish. Top evenly with the thawed tator tots. Lightly sprinklewith salt. Bake at 400 for about 30 minutes. Remove from oven and sprinkle with the 2 cups cheese. (At this point you can squirt swirly ketchup designs over the cheese, but that’s optional). Return to hot oven for an additional 10 minutes or until cheese is melted to liking.
Time 20m Yield 10 Number Of Ingredients 5 Steps:
Cook hot dogs according to package directions; place in buns. Top each with small scoops of mashed potatoes; sprinkle with cheese. Place on a baking sheet; broil 4-in. from the heat for 2-4 minutes or until cheese is melted. Serve with ketchup and mustard.
Time 20m Yield 10 Number Of Ingredients 5 Steps:
Cook hot dogs according to package directions; place in buns. Top each with small scoops of mashed potatoes; sprinkle with cheese. Place on a baking sheet; broil 4-in. from the heat for 2-4 minutes or until cheese is melted. Serve with ketchup and mustard.
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.
