What makes a baked potato even better? Nathan’s Famous Skinless Beef Franks, of course! Adding one to a classic baked spud smothered with bacon, cheese, sour cream and green onions makes for a deluxe dinner.
- Medium russet potatoes8
- Nathan’s Famous Skinless Beef Franks1 pack
- Shredded cheddar cheese2 cups
- Bacon, cooked and crumbled8 ounces
- Sour cream1/2 cup
- Chopped green onions2 tablespoons
PREHEAT oven to 425°F and line a baking sheet with aluminum foil. Prick skin of potatoes with fork. Bake until potatoes are fork-tender, about 35 to 45 minutes. Set potatoes aside to cool slightly.
COOK your hot dogs your favorite way. We suggest pan-fried with butter!
SPLIT top of baked potato open with knife. To serve, place hot dogs in baked potato and top with cheese, bacon, sour cream and green onions. Serve hot and enjoy.