Potato Dog Skins


Now this restaurant favorite can be prepared at home. Be sure to make enough because they will quickly disappear.

You can use the leftover potato pulp to make a batch of mashed potatoes

(I bet this would be better with some smoked brats!)

3 large baking potatoes (2 1/2 pounds), baked
2 cloves garlic, minced
2 tablespoons butter, melted
3 Oscar Mayer Selects Premium 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
Heat grill to medium heat.
Cut potatoes in half lengthwise and spoon out the flesh, leaving half-inch shells. Mix garlic and melted butter. Brush potatoes on both sides with garlic butter mixture.
Grill franks 7 to 9 minutes, or until heated through, turning occasionally; slice into rounds. Grill potatoes until crisp, about 4 to 4 1/2 minutes on each side.
Spoon sliced franks into the potato shells; drizzle with barbecue sauce and top with cheese. Grill until the cheese is melted. Top with sour cream and chives.