Cheesy Hot Dog Potatoes

This recipe is inspired by one of my old favorite meals, Seashell Hot Dog Bake. I got this as a teenager from a Homes and Garden magazine I believe, and made it often. But it used seashell pasta, something I don’t eat anymore.

In my version, I use potatoes in place of the pasta, and cut the cooking time by not baking it as a casserole.

The original recipe calls for a 4-oz. can of mushrooms which you can go ahead and use, but I don’t often eat mushrooms anymore since they are high in yeast and I don’t tolerate yeast well. I used dried shiitake mushrooms as shiitake mushrooms are lower in yeast than other mushrooms.

Use whichever brand of hot dogs you prefer, but as always look to cut out soy, gluten, and high-fructose corn syrup that sneaks into packaged meats!

Cheesy Hot Dog Potatoes

This is inspired by a recipe called "Seashell Hot Dog Bake", which uses seashell pasta. This is a primal version, using potatoes instead of using pasta. It's a great weeknight primal meal, or use this to reintroduce dairy after your Whole30!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Main Course
Cuisine: American
Keyword: cheese, dairy free, gluten free, grain free, Hot dogs, soy free
Servings: 4

Ingredients

  • 2 lbs potatoes
  • 4-5 cloves garlic
  • salt
  • olive oil
  • 1.5 tbsp coconut oil or butter
  • 1 onion
  • 1 16-oz. pack of hot dogs of choice
  • 2 oz dried shiitake mushrooms
  • 1 tomato
  • 1 24-oz. jar of marinara sauce
  • 8-oz. sour cream
  • 1/2 cup parmesan cheese
  • salt to taste

Instructions

  • Pre-heat the oven to 400F.
  • Wash and peel the potatoes, and chop into bite sized pieces. Chop enough potatoes to just fill a sheet pan, about 2 lbs. Don't overfill the pan or they will not roast properly. Smash the garlic cloves and add to the pan. Lightly drizzle olive oil over the vegetables and add salt to taste.
  • Place sheet pan in the oven for 20 minutes. Stir potatoes and place back in the oven for 10 minutes.
  • Meanwhile, put butter or coconut oil in a skillet to heat. Chop the onions, and chop the hotdogs into bite sized pieces. Add to the skillet and cook for about 8 minutes stirring occasionally, until the onions are softened.
  • Chop the tomato and add to the skillet along with the mushrooms and marinara sauce. After the mushrooms rehydrate and the sauce heats through, turn the skillet down to medium-low heat. Add the sour cream and parmesan cheese and mix thoroughly. Add salt to taste. Leave on low heat while the potatoes finish.
  • When the potatoes are finished, remove sheet pan. Place a rack in the top of the oven, and set the broiler. When broiler is heated, place the potatoes back in. Let them broil for 1-2 minutes to get crispy but not burnt. Stir them, then repeat 2 times.
  • To serve, Divide the potatoes into 4 servings, and top with the hot dog mixture. Enjoy!

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