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.