Easy Loaded Hot Dog Recipe (No Bun)


In a world filled with bun alternatives like lettuce wraps, gluten free tortillas, sweet potato, and even bell pepper "buns," I've discovered a truly unique way to enjoy hot dogs. This idea of hot dog bun substitute is the best way to take your regular hot dogs to the next level at your summer cookouts and backyard barbecues.

Instead of the usual hot dog buns, I'm introducing bunless hot dogs with a twist. Imagine a juicy hot dog nestled inside a baked potato, creating a delicious combination of flavors and textures. A creative and tasty hot dog idea that will make you forget about regular hot dog buns forever.

These loaded baked potato hot dogs are sure to be the star of your family cookout, taking your favorite hot dog to the next level. Enjoy!

Easy Loaded Hot Dog Recipe (No Bun)


  • 4 potatoes (large, I use Russet)
  • 4 hot dog sausages (I use Niman Ranch Bratwurst, use any brand of your favorite natural hot dog sausage)
  • 1/2 cup Cheddar cheese (grated)
  • 4 bacon strips (cooked)
  • 4 tablespoons sour cream
  • chives (chopped)
  • salt
hot dogs
Prep time:
7 minutes
Cook time:
50 minutes
Total time:
57 minutes
Yield: 4 hot dogs | Prep time: 7 minutes | Cook time: 50 minutes | Total time: 57 minutes


1. Preheat oven to 400F (200C). Line a baking sheet with silicone mat or parchment paper.
2. Prep the potatoes: scrub and wash the potatoes (I use the scratchy side of a sponge). Then, use a fork to poke a few holes into the potatoes.

3. Place potatoes on a baking sheet and bake in the preheated oven for 45 to 60 minutes, turning a couple times (baking time may vary depending on the size). The skins should be crisp and puffy and the potatoes tender when pierced with a knife.

4. Cook sausages by either boiling them for 5 minutes or baking them in the oven for 7-10 minutes until they are lightly golden brown and heated through.

5. Chop cooked bacon into small pieces and grate cheddar cheese.

6. Take a baked potato, using a knife, make a triangular cut in the middle of the potato, starting from one side and angling towards the center. This cut should resemble a wedge shape. Carefully remove the triangular wedge-shaped piece of potato to create a hollow space in the middle of the potato. Sprinkle a little bit of salt on the potato.

7. Place a cooked sausage snugly inside a baked potato, top with grated cheddar cheese, dollop on some sour cream, scatter some chopped bacon pieces, and finish it all off with a sprinkle of chives.

Repeat with the rest of the potatoes. Enjoy!

Products I recommend for this recipe

Sour Cream

Sour Cream
Russet Potatoes

Russet Potatoes
Shredded Cheddar

Shredded Cheddar

Chives (freeze-dried)

Chives (freeze-dried)
Cooked Bacon

Cooked Bacon

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