Inspired by Disneyland's Coke Corner's Pixar Fest 2024 offering - the BBQ Potato Dog - which was so much more than its title!
Our version goes more traditional chili dog, using a baked potato 'bun' instead of bread. We also make our own coleslaw to top it off.
Ingredients for single serving, scale as needed: Large russet potato - we recommend getting one that approximates a large hot dog bun
Bun length hot dog, or longest dog you can find - you want to make sure to have enough to enjoy with the thick potato, you can also use a kielbasa-type sausage
Green onions - chop both ends - separate the green from the white, put aside
One can of chili, no beans - we really like Hormel's Chunky Beef Chili after trying a few others
Ketchup
Heinz Chili Sauce
Butter
Cole slaw
Yellow Onion - half, cut into bite sized strips
Green cabbage - half a head, prepare by cutting a half into four equal parts, then chop for salad-sized strip
Red cabbage - half a head, same as above
White and Apple Cider Vinegar - about half a cup each
1/2 Tbsp of granulated sugar
Salt & Pepper to taste
Half a cup of mayonnaise
Pinch of dill seeds
Pinch of celery seeds
Pinch of dried parsley
Prepare Cole slaw first then refrigerate:
Prepare onion first, then mix in half of the vinegars and spices to allow it to set whilst you prepare the cabbage - leave out the mayo for now. Fold well. Cut both your cabbages cutting a half head evenly into fourths. Then cut them on their respective short end - going for short, bite-sized pieces.
Mix in the cabbage to your onion, folding, then introducing the other half of vinegars and spices. As you fold, you'll note that it will start to cure. After a little over five minutes, allow it to set. Fold one more time to mix well, then drain the vinegar. Add the mayo, fold again, then put in fridge. This can set for several days - but it is recommended to have it set for at least a few hours before serving.
Prepare the potato chili dog:
Boil your potato(es) first, for large potatoes, start with room temperature water then bring to a light boil. When at boiling, allow to cook for twenty minutes. After complete, let it sit for one minute, carefully drain the hot water and allow the potato to rest on a wood board to get closer to room temperature. Allow to cool before handling.
Start the chili in a sauce pan on low, allow it to cook slowly while preparing the rest of the dish. The chili will reduce slightly. If you want to 'zhuzh' it up a bit, we recommend the following:
1 tsp onion powder
1 tsp garlic powder
1 tsp chili flakes
a few drops of apple cider vinegar
dried parsley
salt and pepper to taste
While the potatoes set on the counter, cook your hot dogs on a pan that has started with oil and a little butter at a med-high temperature, this will sear your dogs and give them an almost-grilled flavor. We recommend a combination of ketchup and chili sauce to be added half-way into cooking. Move the dogs around the pan after the sauce is added as not to burn - but giving the dogs a nice, flavorful glaze.
Once the potatoes cool, you will fry them with butter on their flat side until golden brown and a little on the round end. This gives the 'bun' a flavorful buttery taste and a bit of texture and crunch.
Now for plating - we don't recommend much for this item, as it is substantial enough without anything else. Plate the potato first, then a little more of the ketchup and chili sauce combination 'hidden' in the pocket of the potato. Then add your hot dog, spoonfuls of chili for best effect. Layer on a good portion of cole slaw, but not too much to overpower. Garnish with green onions or chopped white onions.
Potatoes are versatile, so you can definitely be a hero by having some grated cheese handy, sour cream or your choice of condiments.
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