Fully Loaded Potato Dog

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