Potato Dog Skins

Here's a tasty take on a restaurant favorite: loaded potato skins. These are brushed with garlic butter and filled with grilled hot dogs and BBQ sauce.

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3 large baking potato es (2-1/2 lb.), baked

2 Tbsp. butter , melted

2 cloves garlic , minced

3 OSCAR MAYER Selects Uncured Angus Beef Frank s

1/3 cup BULL'S-EYE Original Barbecue Sauce , warmed

1/2 cup KRAFT Shredded Colby & Monterey Jack Cheeses

1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream

1/4 cup chopped fresh chives

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

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

3. 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.

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

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

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Instructions

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