Appetizers

Potato Dog Skins

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photo by:kraft

Real fun dinner. Steakhouse russets are too large though for one person. Experiment with your ideal potato size.

posted by

Tom0223_2000

on 8/29/2012

time

prep:

10 min

total:

1 hr 30 min

servings

total:

6 servings

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What You Need

large baking potatoes (2-1/2 lb.), baked

cloves garlic, minced

Tbsp. butter, melted

OSCAR MAYER Selects Uncured 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

Make It

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.

Kraft Kitchens Tips

Size-Wise

Enjoy your favorite foods on occasion but remember to keep tabs on portions.

Alternative Cooking Method

If you prefer, bake the buttered potato skins in a 250ºF oven until crisp, about 15 min., before adding the toppings. Fill as directed and bake 5 min. more.

Creative Leftovers

Save the scooped out potatoes for another use, such as mashing with milk and butter.