Potato Dog Skins

Ingredients

• 2.5 lb baking potatoes 
• 0.3 cup bull's-eye original barbecue sauce warmed
• 3  oscar mayer selects uncured angus beef franks 
• 2 Tbsp butter melted
• 0.5 cup colby & monterey jack cheeses shredded kraft
• 0.3 cup knudsen cream sour
• 0.3 cup chives fresh chopped
• 2 cloves garlic minced

Equipment

• grill

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.
6. Drizzle with barbecue sauce; top with cheese.
7. Grill 1 to 2 min. or until cheese is melted. Top with sour cream and chives.