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1
Preheat your oven to 400 degrees.
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2
Line a baking sheet with parchment paper.
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3
Set aside.
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4
Rub the outside of each of the clean and dried potatoes with 1 1/2 tbsp.
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5
of the canola oil.
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6
Place on the prepared baking sheet.
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7
Bake for 30-40 minutes or until potatoes are fork tender.
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8
Allow the potatoes to cool until they can be handled.
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9
While the potatoes are cooling, cook the beef franks according to the package directions & then slice into rounds.
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10
Heat the chili according to the package directions.
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11
Set aside.
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12
Cut each potato in half lengthwise, and scoop out the inside of each potato half leaving a sturdy shell for the toppings.
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13
Brush the insides and outsides of the potato skins with the remaining 1 1/2 tbsp.
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14
of canola oil.
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15
Place the skins face-down and bake for an additional 5-6 minutes to get the skins nice & crispy.
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16
Remove from the oven and then fill each potato skin with 3-4 slices of the beef franks, 1 1/2 tbsp.
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17
of the heated hot dog chili, and about 1 1/2 tbsp.
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18
of the shredded cheddar cheese.
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19
Return to the oven and bake an additional 3-4 minutes, or just until the cheese is melted & gooey.
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20
Serve immediately with your favorite chili cheese dog condiments on the side (onions, mustard, & coleslaw) & allow guests to top their own potato skins with the additional condiments, if desired.
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21
Enjoy!
