Hosting football night at your home? Pat and Gina Neely have the perfect game day recipe for you! Watch them make their Neely Potato Dog Skins; a recipe your family will love!
prep time
10 min
time
1 hr 30 min
servings
6 servings
what you need
- 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
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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.
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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.
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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.
average rating
(2)
