Potato Dog Skins

Potato Dog Skins

Courtesy of Kraft Kitchens 6 Servings • 25 Min. Prep Time • 1 Hr. Cook Time
Ingredients
3 large baking potatoes (2-1/2 lb.), baked
2 Tbsp. butter, melted
2 cloves garlic, minced
3 OSCAR MAYER Selects Uncured Angus Beef Franks
1/3 c. BULL'S-EYE Original Barbecue Sauce, warmed
1/2 c. KRAFT Shredded Colby & Monterey Jack Cheeses
1/3 c. BREAKSTONE'S or KNUDSEN Sour Cream
1/4 c. chopped fresh chives

Directions:

1. Heat grill to medium heat.

2. Cut potatoes lengthwise in half; scoop out centers, leaving 1/2-inch-thick shells. Discard removed centers or reserve for another use.

3. Mix butter and garlic until blended; brush onto insides and outsides of potato shells.

4. Grill potatoes and franks 7 to 9 min. or until potatoes are crisp and franks are heated through, turning potatoes after 4 min. and turning franks occasionally.

5. Slice franks; spoon into potato shells. Drizzle with barbecue sauce; top with cheese.

6. Grill 1 to 2 min. or until cheese is melted. Top with sour cream and chives.