Ingredients
6 corn dogs
1/2 cup leftover mashed potatoes
1/4 cup shredded Cheddar cheese
Method
Sources
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dataset
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Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
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Preheat the oven to 400 degrees F (200 degrees C). Bake the corn dogs according to package directions. When corn dogs are cool enough to handle, remove the sticks, and split in half lengthwise. Remove the hot dog part, leaving the cornbread shell intact. Chop the hot dogs into small pieces, and place in a medium bowl. Mix in the mashed potatoes. Fill each corn shell with an equal amount of the potato mixture. Sprinkle cheese over the top. Return to the oven, and bake until cheese is melted, about 5 minutes.