Fully Loaded Potato Dog

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  • Srv: 25
  • Cal: 692
  • By: Valerie Gray
Fully Loaded Potato Dog

Ingredients

  • 25 Washington Russet potatoes (6 oz. ea)
  • 25 turkey franks (1.6 oz. each)
  • 25 bacon slices (quick finish) (1/4 oz. ea)
  • 2 lbs. 12 oz. French fries, frozen, straight cut, seasoned or plain
  • 1 lb. 9 oz. cheese sauce

Directions

  1. Chili

    Divide 7 5/8 oz. USDA salsa, 15 1/3 oz. canned
    USDA red kidney beans, 15 1/3 oz. USDA canned
    pinto beans and 7 5/8 oz. USDA canned black
    beans evenly between 2 (4-in.) hotel pans.
    Combine 1 Tbsp. + 3/8 tsp. paprika, 1 5/8 tsp.
    chili powder, 1/8 oz. granulated onion, 1/8 oz.
    granulated garlic and 1/8 oz. Meat First beef
    base low sodium and divide evenly between
    pans of beans. Stir to mix. Cover and cook
    at 350°, stirring every 20 to 30 minutes,
    until temperature reaches 165°. Keep hot
    until service.

    1. Prepare chili.
    2. Wash and dry potatoes. Place on sheet pans and
      bake at 350° until internal temperature reaches
      165°, about 1 hour.
    3. Lay out franks on baking sheet and roast at 350°
      until internal temperature reaches 165°.
    4. Arrange bacon slices on sheet pan and cook at
      350° until crisp.
    5. Arrange fries on sheet pan in single layer. Cook
      at 400° until crisp, about 15 to 20 minutes.
    6. Place cheese sauce in hotel pan and cook at
      300° until temperature reaches 165°.

    To Assemble: Slice potatoes lengthwise. Place one
    frank in center of potato. Portion 2 oz. chili over
    frank. Top with 2 oz. French fries, 1 oz. cheese sauce
    and strip of bacon.

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