Spud Pups Mashed Potato-Stuffed Hotdogs Recipe

Nothing fancy and a lot of people remember these growing up.  I just jazzed them up a little bit with the addition of some horseradish.  You can even squirt a little mustard in the potatoes if you like.

Spud Pups Mashed Potato-Stuffed Hotdogs (Prep. time 20 minutes. This recipe serves 3 but, obviously, can be increased. Add 1 potato per about 3 hot dogs. Instant mashed potatoes can also be used.)

1 medium potato, peeled, cubed and boiled until tender

2 Tb. butter

3 Tb. milk

½ tsp. prepared horseradish

salt/ pepper

¼ C. shredded cheddar cheese (plus additional cheese for topping)

3 hot dogs

Mash the potato with butter and milk.  Stir in the horseradish, salt and pepper.  Fold in the cheddar cheese.  Preheat toaster oven to 300-350 (depending on hot your toaster oven runs) or conventional oven at 350 if making a larger batch.  Split the hotdogs lengthwise and stuff with the potato mixture.  Place in oven for 10-15 minutes until hotdogs are sizzling and the tops are browning.  Top the hotdogs with the reserved cheddar.  Return to the oven for about 3 minutes, then switch to broil to further brown the top.

Serve with ketchup on the side, a salad (yeah, right) or baked beans.

This was how my mom used to trick us into eating potatoes that weren’t French fries with our hot dogs.  This batch was just one dinner for hubbie-dearest, but it is easy to make more for the size of your family, especially kids and grandchildren.

Thanks to Down to Earth Whole Foods on Grant Ave., Endicott for sponsoring Foodie Fridays. Nice, knowledgeable people who are ready to offer advice on everything from supplements to hair and skin care items to organically produced meat and produce.