Recipe: Cheesy Frank Topped Potatoes

CHEESY FRANK TOPPED POTATOES

4 baking potatoes
1 tablespoon oil
1/4 cup onion, chopped
1/4 cup green bell pepper, chopped
2 tablespoons butter
2 tablespoons flour
1 3/4 cups milk
1 1/2 cups grated cheddar cheese, divided use
2 tablespoons chopped pimientos
1/2 teaspoon salt
1/4 teaspoon pepper
4 hot dogs, cooked and sliced

Wash baking potatoes and rub with oil. Bake at 400 degrees for 1 hour or until soft.

Meanwhile, in a medium saucepan, saute onion and green bell pepper in butter until tender.

Add flour, stirring until smooth. Cook for 1 minute, stirring constantly.

Gradually add milk; cook over medium heat, stirring constantly, until thickened.

Stir in 1 cup of cheddar cheese, pimientos, salt, pepper and hot dogs.

Split the tops of the potatoes lengthwise and fluff with a fork. Spoon the topping over the potatoes. Garnish tops with the remaining grated cheddar cheese.

Servings: 8
Source: Newspaper Clipping