Growing up, one of my mom’s simplest weeknight dinners, and the one that always made my dad the happiest, was “Stuffed Specials.” Specials were extra-thick Hebrew National hot dogs that my mother would cook, split down the middle, fill with Potato Buds (instant potato flakes), and baked until the potatoes were browned on top. While we all loved this meal, I wanted to give it a healthier upgrade for my own family. Instead of potato flakes, I make real mashed potatoes and I replace the Hebrew National franks with Applegate Farms. I made this recently when my daughter had friends over and they ate the franks so fast that my husband had to go out and get more. Enjoy!
Applegate hot dogs
3 pound bag of potatoes, peeled and cut into equal-sized pieces
1/4-1/2 cup of milk (we use whole milk but you can use any kind)
1 tablespoon of butter
Salt and pepper to taste
Preheat the oven to 350 degrees. Bring a pot of water to a boil.
Boil the hot dogs until cooked through and remove them from the water (don’t spill out the water). Slice the hot dogs down the middle the long way.
Boil the potatoes in the hot dog water until fork tender. Mash the potatoes (I use a ricer but you can use a hand blender). Add salt, pepper, butter and 1/4 cup of milk. You may need to add more milk to achieve the consistency of your choice.
Pull apart the hot dog and over stuff it with the mashed potatoes. Line the hot dogs up on a baking sheet and place them in the oven for about 20 minutes or until the mashed potatoes begin to brown.
Buns would be over-kill on these so don’t bother with them. We ate them with salad and corn on the cob–yum!
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