Take it outside

Potato Dog Skins

Take your potato skins outside and grill up a tangy appetizer that’s sure to delight the entire crowd.


  • large baking potatoes (2½ lb.), baked

  • Tbsp. butter, melted

  • cloves garlic, minced

  • OSCAR MAYER Selects Uncured Angus Beef Franks

  • cup BULL'S-EYE Original Barbecue Sauce, warmed

  • cup KRAFT Shredded Colby & Monterey Jack Cheeses

  • cup BREAKSTONE'S or KNUDSEN Sour Cream

  • cup chopped fresh chives


  1. Heat grill to medium heat.

  2. Cut potatoes lengthwise in half; scoop out centers, leaving ½-inch-thick shells. Discard removed centers or reserve for another use.

  3. Mix butter and garlic until blended; brush onto insides and outsides of potato shells.

  4. Grill potatoes and franks 7 to 9 min. or until potatoes are crisp and franks are heated through, turning potatoes after 4 min. and turning franks occasionally.

  5. Slice franks; spoon into potato shells. Drizzle with barbecue sauce; top with cheese.

  6. Grill 1 to 2 min. or until cheese is melted. Top with sour cream and chives.

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