Potato Dog Skins

Name: Potato Dog Skins
Prep time: 25 min
Cook time: 1 h 25 min
Yield: 6 servings
Cuisine: Vegetables
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 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

Recipe and Photo Courtesy of Kraft Foods

Makes: 4 servings
Prep Time: 25 minutes
Cook Time: 1 hour 25 minutes

Ingredients:

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

Directions:

Heat grill to medium heat.
Cut potatoes lengthwise in half; scoop out centers, leaving 1/2-inch-thick shells. Discard removed centers or reserve for another use.
Mix butter and garlic until blended; brush onto insides and outsides of potato shells.
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.
Slice franks; spoon into potato shells. Drizzle with barbecue sauce; top with cheese.
Grill 1 to 2 min. or until cheese is melted. Top with sour cream and chives.

For additional Kraft® recipes, visit kraftfoods.com

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