The Scoop
Loaded oven-baked hot dogs offer a cheesy, chili-loaded delight ideal for game days.
The memory of crafting these loaded oven-baked hot dogs takes me back to a bustling concession stand at my younger brother’s first big league game. It was a sticky summer afternoon, the kind where you park yourself in the shade with a cold drink and hope the ice doesn't melt before you finish it. While the team flailed through the game, I took over the neglected food stand with all the bravado of a stadium vendor. Hot dogs were the obvious choice, but I wanted something that felt like a homerun even when the scoreboard didn't agree. I grabbed a packet of buns, slathered them inside with mayo and mustard to keep them sturdy for the toppings, never underestimating the power of a well-lined bun.
Before that day, I had never thought to bake hot dogs in an oven, but it turned out to be a stroke of culinary genius. Those summer afternoons in our makeshift kitchen taught me one important lesson: always add dill relish for zing. Sliding those plump dogs into buns already whispering with chili warmth, I added diced onion for a snap of freshness and piled on cheddar cheese because, really, who wouldn’t? As I shoved the dish into the tiny concession oven, I packed them tightly to let them absorb all the flavors like a slow-cooked secret. A tin foil tent held the heat just right, and forty-five molten minutes later, we were handing out smiles with every cheesy bite.
Chefs tip: If you let the hot dogs rest for a few minutes before diving in, you get cleaner slices without losing a drop of goodness.
Ingredients
- 8 hot dog buns
- mayonnaise, to taste
- stone ground mustard, to taste
- dill relish, to taste
- 8 hot dogs
- 15 ounces chili, store-bought or homemade
- 1/2 onion, diced
- cheddar cheese, to taste, shredded
Directions
- Preheat the oven to 350 degrees F.
- Line the inside of each of the hot dog buns with the mayonnaise and the mustard.
- Evenly add the relish to each of the buns.
- Add a hot dog to each of the buns.
- Squeeze the hot dogs into a 9x13-inch baking pan.
- Top the hot dogs with the chili, the onion, and the cheese.
- Cover the pan with foil and bake until hot, about 45 minutes.
- Serve.
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