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Cheesy Franks and Potatoes

 Cheesy Franks and Potatoes
I came up with this recipe primarily because my husband loves hot dogs and I needed a break from standard fare using franks. It was an instant hit. Even I enjoy the rich taste.—Shirley Bradley, Wildwood, Florida
6 ServingsPrep: 20 min. Bake: 30 min.


  • 6 jumbo hot dogs, halved lengthwise and cut into 1/2-inch pieces
  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 1/2 cup chopped green pepper
  • 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
  • 2/3 cup half-and-half cream
  • 2 medium potatoes, cooked, peeled and cubed
  • 1/4 teaspoon salt


  • In a large skillet over medium heat, brown hot dogs in oil for 2-3
  • minutes or until lightly browned. Remove with a slotted spoon. In
  • the same skillet, saute onion and green pepper until tender.
  • In a small bowl, combine the soup, cream and onion mixture. Place
  • potatoes in a greased 11-in. x 7-in. baking dish; sprinkle with
  • salt. Top with hot dogs. Pour soup mixture over all. Bake,
  • uncovered, at 350° for 30-35 minutes or until heated through.
  • Yield: 6 servings.
Nutritional Facts: 1 cup equals 313 calories, 21 g fat (9 g saturated fat), 43 mg cholesterol, 974 mg sodium, 23 g carbohydrate, 2 g fiber, 9 g protein.