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All-American Cheesy Bacon Hot Dog Boats

All-American Cheesy Bacon Hot Dog Boats

Dinner
Prep Time
20min
Cook Time
45min
Servings
1
Calories
745
Chef's Note

These cheesy hot dog boats are the ultimate comfort food upgrade. The key is hollowing out the buns to create a 'boat' that holds all the delicious toppings without falling apart. For extra indulgence, brush the outside of the buns with garlic butter before toasting. This recipe makes enough sauce for 2 servings, so you can easily double the hot dogs and buns if cooking for more people.

Tags
hot dogs
beef
cheese
bacon
comfort food
dinner
American
indulgent
intermediate
weekend meal
Ingredients

  • 2 links premium beef hot dogs

  • 2 buns potato hot dog buns

  • 4 strips bacon

  • 1/2 cup cheddar cheese

  • 1/4 cup monterey jack cheese

  • 1 small yellow onion

  • 1 medium jalapeño

  • 2 cloves garlic

  • 2 tablespoons butter

  • 2 tablespoons mayonnaise

  • 2 tablespoons ketchup

  • 1 tablespoon yellow mustard

  • 1 teaspoon Worcestershire sauce

  • 1/2 teaspoon smoked paprika

  • 1 teaspoon brown sugar

  • 2 stalks green onions

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

Instructions
  • 1

    Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

  • 2

    Cook the 4 bacon strips in a skillet over medium heat until crispy, about 8-10 minutes. Remove to a paper towel-lined plate and once cooled, chop into small pieces.

  • 3

    While the bacon cooks, dice the small yellow onion and mince the 2 garlic cloves. Remove seeds from the jalapeño and finely dice.

  • 4

    In the same skillet with 1 tablespoon of bacon fat, add 1 tablespoon butter and sauté the diced onions with a pinch of salt for about 8-10 minutes until soft and lightly golden.

  • 5

    Add the minced garlic and diced jalapeño to the onions and cook for another 2-3 minutes until fragrant. Remove from heat.

  • 6

    In a small bowl, prepare the special sauce by combining 2 tablespoons mayonnaise, 2 tablespoons ketchup, 1 tablespoon yellow mustard, 1 teaspoon Worcestershire sauce, 1/2 teaspoon smoked paprika, and 1 teaspoon brown sugar. Mix well and set aside.

  • 7

    Grate the cheddar and monterey jack cheeses and mix them together in a bowl. Thinly slice the green onions.

  • 8

    Using a knife, carefully hollow out the center of each potato hot dog bun to create a boat shape, leaving about 1/2 inch of bread on all sides and at the bottom.

  • 9

    Melt the remaining 1 tablespoon of butter and brush the inside and outside of the hollowed buns. Place them on the baking sheet and toast in the oven for about 3-4 minutes until lightly golden.

  • 10

    While the buns are toasting, cook the hot dogs. Either grill them for 5-6 minutes, turning occasionally, or pan-fry them in a skillet until they develop a nice char and are heated through.

  • 11

    Remove the toasted buns from the oven. Spread a layer of the special sauce inside each bun boat.

  • 12

    Place a hot dog in each bun, then top with the sautéed onion-jalapeño mixture, chopped bacon, and a generous amount of the cheese blend.

  • 13

    Return the loaded hot dog boats to the oven and bake for 5-7 minutes, or until the cheese is completely melted and bubbly.

  • 14

    Remove from oven, sprinkle with sliced green onions, and add a final drizzle of the special sauce before serving.

Nutrition Information (per serving)
745
Calories
28g
Protein
58g
Carbs
45g
Fat
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