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Potato Dog Skins
Submitted by RecipeDirect, Saturday, 31 December 2011
Description

Potato Dog Skins - Pat and Gina NeelyPrep Time: 10 minutes
Total Time: 1 hour 30 minutes
Makes: 6 servings

Ingredients
At a glance
Appetizer
Appetizers
Side Dish
Potatoes
Celebrity Chefs
Pat and Gina Neely
Serves
6
  • 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
Methods/steps

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.

Alternative Cooking Method: If you prefer, bake the buttered potato skins in a 250°F oven until crisp, about 15 minutes, before adding the toppings. Fill as directed and bake 5 minutes more.

Additional Tips

Pat and Gina Neely - How to feed football fans and fight hunger

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