Baked Potato Chili Cheese Dogs

Hubby and I stood together in the produce section of our usual Grocery Market. Hubby was looking over the week’s produce list as we divided up the task of grab and bag. He came to the potatoes in the list. Russet Potatoes. Would five pounds do? That would be fine for mashed potatoes to serve with Sunday’s Crunchy Oven Fried Chicken. He grabbed a five-pound bag, then paused again. I could tell by the look on his face he wasn’t so sure about the next potatoes on the list. Bun-Size Baking Potatoes.

How many of you have eaten chili dogs with a side of fries? Come on, raise those hands. We’ve all done that. Some of us, yours truly included, have even topped our fries with even more chili goodness. Am I right? What if that chili dog were served inside a baked potato? I know, a light just came on and you are wondering why didn’t I do this before?

While I wish I could take full credit for this smart idea, that would be dishonest. I actually came across a similar recipe from Stacy at Food Lust People Love. I was actually looking for different ideas for baked potatoes that could be served up as a meal. At the time, Hubby, Kiddo and I were making plans to head up the coast of Oregon for ten days. I had wanted to pack my crock pot for meals at the end of a day of hiking and exploring. Hubby said no to packing “the kitchen”, so I was looking for other ways to accomplish making meals at the resort. Our room came with a full-size kitchen, but was limited in the pot-pan department.

While this recipe did not make the final cut for the Oregon trip, I did file it away for a busy weekend supper. The Saturday following Halloween was perfect. The meal would practically make itself while we spend the afternoon packing away all the scary Halloween decorations. Christmas is my holiday to shine while my guys go all out for Halloween. Somewhere in-between Thanksgiving is sandwiched in.

What made this meal so perfect, aside from the fact that it was super casual, was that I didn’t have to do much for the first hour. And after that, the cooking was minimal. Quick, easy and delicious. Those are the attributes that manage to score big in our house.

Chili Cheese Baked Potato Dogs
The Baked Potato Dogs
4 large Russet Potatoes
Olive Oil as needed
16 oz Chili Beans
4 Foot-Long Franks
8 oz Sharp Cheddar Cheese, grated

Note: Beef Franks are best. Look for potatoes that are long and more slender than round, resembling a good hot dog bun.

Heat oven to 350 degrees.

Scrub your potatoes clean and dry them thoroughly. Poke them several times with the tines of a fork. Rub the potatoes with the oil and place them directly on the rack in the heated oven. Bake the potatoes for 45-50 minutes or until they are cooked through. When the potatoes done, turn the oven off, leaving potatoes to stay warm.

Pan fry the Franks in a cast iron skillet over medium heat until warmed through and skins begin to blister. Turn Franks as needed for even cooking.

In a sauce pan, warm the chili while the frank fry. This would be a great time to shred the cheese. Freshly grated cheese will have a creamier finish.

With a sharp knife, split each potato lengthwise down the middle. Using oven mitts or a kitchen towel, press the ends to open the potato and fluff the flesh. Nestle a Frank in each potato. Ladle warm beans over the franks. Top each with some cheese.

Note: If desired, place on a baking sheet and broil in the oven until the cheese has melted, 2 or 3 minutes.

Optional Toppings
1/4 White Onion, chopped
1 large Jalapeño, diced

While the potatoes are baking, chop the onion and Jalapeño. Set aside until ready to use.

When ready, garnish each as desired with chopped onions and diced Jalapeño,