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Bite Size Spud Dogs
Serves: 20
Prep & Cook Time: 20 Minutes
Ingredients

14 oz Kayem Minis Beef Cocktail Franks

20 red skin potatoes, 1.75” – 2.25”, skin on, washed and pat dry

2 tbsp extra virgin olive oil

            cooking spray, extra virgin olive oil

¾ tsp salt

¾ tsp black pepper, freshly ground

1 cup sour cream, low fat

2 oz bacon bits

¼ cup water

1 ¼ cups cheddar cheese, low fat, shredded

2 tbsp fresh chives, chopped

1/3 cup scallions, chopped

 

Instructions
  • Preheat oven to 400 d f.
  • Slice in potatoes in half crosswise. Toss in a bowl with 1/2 tsp salt & pepper and the olive oil. Spray a baking sheet pan and place potaotes face down. Bake 15 - 20 minutes or until potatoes are tender, allow to cool 10 - 15 minutes. Lower oven temperature to 350 d f.
  • Cut off a thin slice of the rounded botton of each potato. Turn over and using a small spoon, carefully scoop out the center of each potato into a small bowl. Return the scooped potatoes to the baking sheet upright.
  • Mash the scooped potato flesh well with a dinner fork. Add the sour cream, 1/4 tsp each salt and pepper, bacon bits and water, mix well. Mix in 3/4 cup of the cheddar cheese and the chives. Fill each scooped potato; filling will slightly bulge over the top.
  • Meanwhile, using lightly greased non-stick skillet, brown the mini beef cocktail franks over medium heat for 4 - 5 minutes, shake pan for even browning.
  • Top each filled potato with a browned frank, sprinkle cheddar cheese all around. Bake 15 minutes to warm through. Cheese should be bubbling. Transfer to a platter and sprinkle with chopped scallions. Serve immediately.
Nutritional Info per Serving
Calories240 Cholesterol25mg Sugars4g
Total Fat10g Sodium400mg Dietary Fiber3g
Saturated Fat4g Carbohydrates29g Protein9g
Bite Size Spud Dogs
Serves: 20
Prep and Cook Time: 20 Minutes
Ingredients

14 oz Kayem Minis Beef Cocktail Franks

20 red skin potatoes, 1.75” – 2.25”, skin on, washed and pat dry

2 tbsp extra virgin olive oil

            cooking spray, extra virgin olive oil

¾ tsp salt

¾ tsp black pepper, freshly ground

1 cup sour cream, low fat

2 oz bacon bits

¼ cup water

1 ¼ cups cheddar cheese, low fat, shredded

2 tbsp fresh chives, chopped

1/3 cup scallions, chopped

 

Instructions
  • Preheat oven to 400 d f.
  • Slice in potatoes in half crosswise. Toss in a bowl with 1/2 tsp salt & pepper and the olive oil. Spray a baking sheet pan and place potaotes face down. Bake 15 - 20 minutes or until potatoes are tender, allow to cool 10 - 15 minutes. Lower oven temperature to 350 d f.
  • Cut off a thin slice of the rounded botton of each potato. Turn over and using a small spoon, carefully scoop out the center of each potato into a small bowl. Return the scooped potatoes to the baking sheet upright.
  • Mash the scooped potato flesh well with a dinner fork. Add the sour cream, 1/4 tsp each salt and pepper, bacon bits and water, mix well. Mix in 3/4 cup of the cheddar cheese and the chives. Fill each scooped potato; filling will slightly bulge over the top.
  • Meanwhile, using lightly greased non-stick skillet, brown the mini beef cocktail franks over medium heat for 4 - 5 minutes, shake pan for even browning.
  • Top each filled potato with a browned frank, sprinkle cheddar cheese all around. Bake 15 minutes to warm through. Cheese should be bubbling. Transfer to a platter and sprinkle with chopped scallions. Serve immediately.
Nutritional Info per Serving
Calories240
Cholesterol25mg
Sugars4g
Total Fat10g
Sodium400mg
Dietary Fiber3g
Saturated Fat4g
Carbohydrates29g
Protein9g
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