Recipes Main Dishes Sandwich Recipes Hot Dogs and Corn Dogs Recipes Potato Dogs Be the first to rate & review! 2 Photos This twist on a corn dog uses Idaho® Russet Potatoes instead of a cornbread batter as the breading for a hot dog. The use of potatoes makes this recipe delightfully crisp on the outside and creamy and light on the inside. Submitted by Idaho Potatoes Updated on November 27, 2024 Save Rate Print Share Close Add Photo Prep Time: 20 mins Cook Time: 1 hr 20 mins Total Time: 1 hr 40 mins Servings: 8 Yield: 8 potato dogs Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings ¼ cup mayonnaise 2 tablespoons mustard 2 tablespoons sambal chili paste 1 tablespoon sweet relish 1 tablespoon ketchup Potato Mix: 3 large Idaho® Russet Potatoes olive oil salt ¼ cup chopped scallions ½ cup grated Parmesan cheese 1 large egg ½ cup breadcrumbs ¼ cup sour cream Assembly: 8 to 10 popsicle sticks 4 hot dogs, cut in half 3 tablespoons vegetable oil Directions To make the sauce, mix the mayo, mustard, chili paste, relish, and ketchup in a small bowl. Set aside in the fridge until ready to use. Preheat oven to 350 degrees F. Using a fork, poke a few holes into each Idaho® Russet Potato. Rub each potato with olive oil and salt and place on a baking sheet. Bake the potatoes for about 1 hour, until tender. Peel the potatoes and run them through a potato ricer into a large bowl. Add the scallions, Parmesan, egg, and breadcrumbs. Stir well to combine. Add the sour cream, starting with about half, and stir to combine. Add more as needed until the mixture is smooth, but not too wet. It should be stiffer than mashed potatoes. One by one, stick a popsicle stick into a hot dog starting at the cut end and putting it about 3/4 of the way through the dog. Take about 1/4 cup of the potato mixture in your hand and press it flat into your palm. Wrap it around the hot dog, adding more as needed. Press to tightly seal. Repeat until you run out of the potato mixture or the hot dogs. Heat about 3 tablespoons vegetable oil in a heavy bottom pot to 375 degrees F. Working in batches, fry the potato dogs, flipping a few times to evenly brown on all sides. Remove from oil to a drying rack or paper towel and season with a pinch of salt. Serve the potato dogs with the sauce on the side, or drizzled on top if desired. I Made It Print Nutrition Facts (per serving) 278 Calories 23g Fat 11g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 278 % Daily Value * Total Fat 23g 30% Saturated Fat 7g 35% Cholesterol 49mg 16% Sodium 615mg 27% Total Carbohydrate 11g 4% Dietary Fiber 1g 2% Total Sugars 3g Protein 7g 15% Vitamin C 1mg 1% Calcium 89mg 7% Iron 1mg 6% Potassium 106mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.