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Idaho Hot Dog

A skinless beef frank served inside a split-open baked potato, because bread is optional when you have starch.

Flag of United StatesOrigin: Idaho, United States
Idaho Hot Dog illustrated hot dog icon

Origin region: Idaho, United States

The anatomy

Vessel
Baked Idaho Russet potato
Sausage
Skinless beef frank
Region
Idaho
Ingredients

The Idaho Hot Dog is a regional anomaly that dispenses with the bread bun entirely, substituting a baked potato. It originated in rural potato-growing communities as a portable field lunch, though the split-open version has since migrated to novelty menus and fairs. By pairing the sausage with toppings traditionally reserved for a jacket potato, this preparation delivers a heavy, starch-laden meal suited for cold weather. It is a logical combination if you accept the premise that a potato can do everything a piece of wheat dough can.

Method

  1. 1Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius).
  2. 2Wash several large Idaho Russet potatoes, prick the skins with a fork, and bake on a sheet for 35 to 45 minutes until tender.
  3. 3Pan-fry skinless beef franks in butter until the exterior develops a light brown color.
  4. 4Slice the top of each baked potato open lengthwise and press the sides to create a pocket.
  5. 5Place one cooked frank inside each potato cavity.
  6. 6Top immediately with shredded sharp cheddar cheese so it melts from the residual heat.
  7. 7Finish with a cold dollop of sour cream, crispy bacon bits, and chopped chives.

Sources

Controversies

The combination of sour cream and hot dog meat is structurally and flavorfully offensive, leading to soggy spuds.

Our take: The critics at the Disney food blogs overreacted. Sour cream works perfectly fine with beef and pork, as anyone who has eaten stroganoff or tacos can tell you. The real issue is structural soundness, which is easily solved by using a fork instead of trying to lift a warm, wet potato with your bare hands.

The Super Tuber method of coring a raw potato, inserting a cold sausage, and microwaving it on high for four minutes is a valid way to prepare this dish.

Our take: Microwaving a raw potato with a cold sausage inside is an excellent way to dehydrate your meat and shrivel your starch. Senator Larry Craig's recipe is a logistical and culinary failure. Stick to the oven and a pan of butter.