Chili Dog Baked Potatoes
These chili dogs are nestled in baked potatoes for a delicious and satisfying meal. They're perfect for a barbecue, but they're just as tasty any time of year! —Anna Miller, Churdan, Iowa
Ingredients
- 4 large baking potatoes
- 1 pound lean ground beef (90% lean)
- 1/2 cup water
- 3 tablespoons ketchup
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- 4 hot dogs
- 1/2 cup shredded cheddar cheese
- Chopped onion
- Crushed corn chips, optional
Directions
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1Preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Bake until tender, 50-75 minutes.
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2Meanwhile, in a large skillet, cook beef over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Stir in water, ketchup and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 3-5 minutes, stirring occasionally. Cook hot dogs according to package directions.
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3With a sharp knife, cut an "X" in each potato. Fluff pulp with a fork. If desired, season with additional salt and pepper.
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4Place potatoes on a baking sheet. Place a hot dog on each potato. Spoon beef mixture over hot dogs; sprinkle with cheese. Bake until cheese is melted, 3-5 minutes. Sprinkle with chopped onion and if desired, corn chips.
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