3 large baking potatoes (2-1/2 lb.), baked 2 Tbsp. butter, melted 2 cloves garlic, minced 3 OSCAR MAYER Selects Uncured Angus Beef Franks 1/3 c. BULL'S-EYE Original Barbecue Sauce, warmed 1/2 c. KRAFT Shredded Colby & Monterey Jack Cheeses 1/3 c. BREAKSTONE'S or KNUDSEN Sour Cream 1/4 c. chopped fresh chives
What to do:
1. Heat grill to medium heat. 2. Cut potatoes lengthwise in half; scoop out centers, leaving 1/2-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.