Potato Boat Dogs
Ingredients:
- 4 large russet potatoes
- 4 hot dogs
- 1 cup instant mashed potatoes
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1/4 cup grated parmesan cheese
- 4 slices American cheese
- 1 can Pillsbury Crescent Rolls
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Potatoes: Wash the russet potatoes thoroughly and pat them dry. Cut each potato in half lengthwise to create a total of 8 halves. Using a spoon, carefully hollow out each potato half, leaving about a 1/4 inch of potato flesh on the skin to create “boats.”
- Prepare the Hot Dogs: Cut each hot dog down the middle lengthwise, but not all the way through, creating a pocket to stuff with mashed potatoes.
- Prepare the Mashed Potatoes: Prepare the instant mashed potatoes according to the package instructions. Season them with salt, pepper, garlic powder, and grated parmesan cheese to taste.
- Stuff the Hot Dogs: Fill each hot dog pocket with the seasoned mashed potatoes.
- Assemble the Potato Boats: Place each stuffed hot dog onto a potato boat, pressing down slightly to secure it.
- Bake: Arrange the potato boats on a baking sheet lined with parchment paper. Bake in the preheated oven for about 15-20 minutes or until the potatoes are slightly stiffened.
- Add Cheese: Remove the potato boats from the oven and place a slice of American cheese on top of each stuffed hot dog. Return the potato boats to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Prepare the Crescent Rolls: While the potato boats are baking, prepare the Pillsbury Crescent Rolls according to the package instructions.
- Serve: Serve the potato boat dogs hot with Pillsbury Crescent Rolls on the side.
