I learned about this recipe from an article by Dan Catalano in C-VILLE Weekly, a local arts and entertainment (and news and politics) tabloid published in Charlottesville.
The article includes a link to the "Congress Cooks" web site, which features something called the "Super Tuber" from Idaho Senator Larry Craig. (I have added emphasis with bold italics.):
When Senator Craig eventually leaves Congress, at least he has the potential for another career -- as the Ironic Chef.
- 1 hot dog, cook's choice
- 1 Idaho baking potato, 7 to 10 ounces
- Mustard for dipping, any style
- Other condiments as desired such as cheese sauce, sour cream, chili, chives, bacon pieces or black olives.
Wash and dry potato. Rub with shortening or butter. With an apple corer or small knife, core out the potato center (end to end). Push hot dog through the center. Bake until potato is cooked through.
To Microwave: Place on microwave safe plate; cover loosely (to avoid splatters). Microwave on high about 4 minutes per potato until fork tender.
To Bake in Conventional Oven: Preheat oven to 325 degrees. Bake for approximately one hour or until potato is fork tender.
To Barbecue: Wrap in aluminum foil and place above medium hot coals, turning at least once during cooking. Cook until potato is fork tender.
Serving Suggestions: Allow potato to cool slightly. Eat as a finger food, dipping in your favorite hot dog condiments (mustard is my favorite).