Score Big With Gameday Recipes
3 large baking potatoes, baked
2 cloves garlic, minced
2 tablespoons butter, melted
3 premium beef franks hot dogs
1/3 cup barbecue sauce, warmed
1/2 cup shredded colby and Monterey Jack cheeses
1/3 cup sour cream
1/4 cup fresh chopped chives
Heat grill to medium heat.
Cut potatoes in half lengthwise. Spoon out flesh, leaving 1/2-inch shells. Mix garlic and butter together, and brush on both sides of potatoes.
Grill franks for 7 to 9 minutes, or until heated through, turning occasionally. Slice into rounds; set aside.
Grill potatoes until crisp, about 4 to 5 minutes on each side. Spoon sliced franks into potato shells. Drizzle with barbecue sauce and top with shredded cheese. Gril until cheese is melted. Garnish with sour cream and chives. Yields 6 servings.
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