Loaded Chili Cheese Fry Dog Boats

• 1 large russet potato, cut into wedges
• 4 hot dogs
• 1 cup chili (store-bought or homemade)
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced red onion
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Chopped green onions for garnish
• Optional: jalapeños, sour cream

Steps

1. 1 Preheat oven to 425°F.
2. 2 Toss potato wedges with olive oil, paprika, garlic powder, salt, and pepper.
3. 3 Spread wedges on a baking sheet and bake for 20 minutes, flipping halfway through.
4. 4 While potatoes bake, cook hot dogs according to package instructions.
5. 5 Remove potatoes from oven and gently press a slit into each wedge to form a boat shape.
6. 6 Place a hot dog into each boat, top with chili and cheese.
7. 7 Return to oven for 2-3 minutes until cheese is melted.
8. 8 Garnish with diced red onion and green onions.
9. 9 Serve immediately.

Equipment

• Baking sheet
• Oven

Variations

• Add baked beans for a Tex-Mex twist.
• Swap hot dogs for bratwursts for a different flavor profile.

Substitutions

• Use sweet potato wedges for a sweeter twist.
• Substitute cheddar cheese with Monterey Jack for a creamier melt.

Pairings

• Classic ketchup or spicy mustard
• Cold, crisp pickles

Nutrition

Tips

• For extra crunch, broil the fries for 1-2 minutes at the end.
• Customize your toppings with jalapeños or sour cream for a kick!

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a 350°F oven to maintain crispiness.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat in the oven.

Serving Suggestions

• Serve with a side of coleslaw or a fresh garden salad.
• Pair with your favorite craft beer for a match made in heaven.

FAQ