KJ Potatoes

During the past 10 months of construction, I had to get creative in my cooking efforts since I lacked a stove. Or regular oven. Necessity is the mother of invention however, and I made up a dinner that my family enjoyed. I don’t think I will make it again just because it feels like “construction food” haha, but it was good during the cold winter and filling, and easy.

Following is the recipe I created after looking into the refrigerator to see what I had on hand. The name KJ Potatoes comes from an inside joke about our construction. You can change the name if you like the dish. It is written as baked in a convection toaster oven, so you may adjust according to your kitchen facilities. I like gold potatoes because the skins are soft and you don’t have to peel them if you don’t want to.

KJ Potatoes

2-4 large gold potatoes

1 package of Nathan’s or other all beef hotdogs

1/2 medium onion, chopped or sliced

Shredded cheese

Butter or margarine

Thinly slice the potatoes. The thicker they are the longer they take to cook through. Slice enough for your family, I usually used 4. Layer in the bottom of a 9×13 pan. Top with the onions, then add a couple dollops of butter or margarine. Bake at 350 for 20 minutes or so, until potatoes are mostly done. While that is baking, slice hot dogs into 1/4″ discs. Once potatoes & onions are cooked, add the hot dog discs in a layer, then top with shredded cheese. Return to the oven for another 15 minutes or so, until the hot dogs are cooked through and cheese is bubbly.

Could be served with ketchup, sour cream, bacon bits, whatever you like.

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