Honey Mustard Barbecued Hotdogs

Ingredients (serves 4)
4 sebago potatoes, scrubbed
2 tablespoons honey
2 tablespoons olive oil
1 tablespoon dijon mustard
2 garlic cloves, crushed
12 thin beef hot dogs
1/3 cup sour cream
2 tablespoons finely-chopped chives

Directions:
Preheat oven to 400 F. Pierce each potato with a fork 4 times. Place on an oven rack. Bake for 1 to 1 1/2 hours or until skins are crisp and potato is tender.
Meanwhile, combine honey, oil, mustard and garlic in a large, shallow ceramic dish. Add hot dogs and turn to coat. Cover and refrigerate for 1 hour, if time permits.
Preheat barbecue plate on high heat until hot. Reduce heat to medium. Cook hot dogs, turning occasionally and basting with marinade, for 10 to 12 minutes or until cooked through.
Cut a cross in top of each potato. Holding at base, squeeze potatoes to open. Spoon sour cream onto potatoes. Sprinkle over chives. Serve with hot dogs.