Chili Cheese Dog Potato Skins

• 3 medium baking potatoes, scrubbed & dried Safeway 2 pkg For $5.00 thru 02/09
• 3 Tbsp. canola oil, divided
• 4 OSCAR MAYER Lean Beef Franks, cooked according to package directions & sliced into rounds
• 1 can (10 oz.) hot dog chili (or 1 1/2 cups of your favorite homemade chili)
• 3/4 cup KRAFT Finely Shredded Mild Cheddar Cheese
• diced onion, coleslaw, & HEINZ Yellow Mustard

1. Preheat your oven to 400 degrees.
2. Line a baking sheet with parchment paper.
3. Set aside.
4. Rub the outside of each of the clean and dried potatoes with 1 1/2 tbsp.
5. of the canola oil.
6. Place on the prepared baking sheet.
7. Bake for 30-40 minutes or until potatoes are fork tender.
8. Allow the potatoes to cool until they can be handled.
9. While the potatoes are cooling, cook the beef franks according to the package directions & then slice into rounds.
10. Heat the chili according to the package directions.
11. Set aside.
12. Cut each potato in half lengthwise, and scoop out the inside of each potato half leaving a sturdy shell for the toppings.
13. Brush the insides and outsides of the potato skins with the remaining 1 1/2 tbsp.
14. of canola oil.
15. Place the skins face-down and bake for an additional 5-6 minutes to get the skins nice & crispy.
16. Remove from the oven and then fill each potato skin with 3-4 slices of the beef franks, 1 1/2 tbsp.
17. of the heated hot dog chili, and about 1 1/2 tbsp.
18. of the shredded cheddar cheese.
19. Return to the oven and bake an additional 3-4 minutes, or just until the cheese is melted & gooey.
20. Serve immediately with your favorite chili cheese dog condiments on the side (onions, mustard, & coleslaw) & allow guests to top their own potato skins with the additional condiments, if desired.
21. Enjoy!

baking potatoes, canola oil, directions, hot dog chili, cheddar cheese, onion

Taken from www.kraftrecipes.com/recipes/chili-cheese-dog-potato-skins-189524.aspx (may not work)