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Makes six servings Prep time: 1 hour 30 minutes 3 large baking potatoes, 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

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 7-9 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-degree oven until crisp, about 15 minutes, before adding the toppings. Fill as directed and bake 5 minutes more.