Neely Potato Dog Skins

By barbaran

Ingredients

• 3 large baking potatoes (2-1/2 lb.), baked
• 2 cloves garlic, minced
• 2 Tbsp. 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

Preparation

Step 1

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 min. or until heated through, turning occasionally; slice into rounds. Grill potatoes until crisp, about 4 to 4-1/2 min. 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.