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Potato Dog Skins

  • 6servings
  • 90minutes
  • 270calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B3, B12, D, E
MineralsZinc, Copper, Calcium, Potassium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 large baking potato es (2-1/2 lb.), baked

  2. 2 cloves garlic , minced

  3. 2 Tbsp. butter , melted

  4. 3 OSCAR MAYER Selects Uncured Beef Frank s

  5. 1/3 cup BULL'S-EYE Original Barbecue Sauce , warmed

  6. 1/2 cup KRAFT Shredded Colby & Monterey Jack Cheeses

  7. 1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream

  8. 1/4 cup chopped fresh chives

Instructions Jump to Ingredients ↑

  1. HEAT grill to medium heat.

  2. 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.

  3. 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.

  4. 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.

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