Grilled Vegetable Potato Skins

You can never have too many side dish recipes, so give Grilled Vegetable Potato Skins a try. This gluten free and lacto ovo vegetarian recipe serves 4 and costs 99 cents per serving. One serving contains 233 calories, 7g of protein, and 5g of fat. From preparation to the plate, this recipe takes roughly 55 minutes. It will be a hit at your The Fourth Of July event. A few people made this recipe, and 51 would say it hit the spot. A mixture of baking potatoes, salt, yellow summer squash, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Taste of Home. With a spoonacular score of 68%, this dish is solid. Similar recipes include Grilled Potato Skins, Grilled Potato Skins, and Grilled BBQ Potato Skins.

Servings: 4

Preparation duration: 30 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions Pierce potatoes several times with a fork and place on a microwave-safe plate. Microwave on high for 14-16 minutes or until tender, rotating the potatoes once. Let stand until cool enough to handle. Meanwhile, in a large resealable plastic bag, combine the squash, zucchini, peppers and onion. Pour salad dressing over vegetables. Seal bag and turn to coat; marinate for 20 minutes. Cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell (discard pulp or save for another use). Brush inside of shells with oil and sprinkle with 1/4 teaspoon salt. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat. Place potato shells skin side up on grill rack and grill, covered, over indirect medium heat for 10 minutes or until golden brown. Drain vegetables, reserving marinade. Transfer the vegetables to a grill wok or basket. Grill, uncovered, over medium heat for 10 minutes or until tender, stirring and basting frequently with reserved marinade. Sprinkle potato skins with cheese. Fill with grilled vegetables; sprinkle with remaining salt. Grill 5 minutes longer or until cheese is melted. Yield: 4 servings. Editor's Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain. Editor's Note: This recipe was tested in a 1,100-watt microwave. Originally published as Grilled Vegetable Potato Skins in Light & TastyAugust/September 2002, p31 Nutritional Facts 1/2 potato with vegetables equals 107 calories, 6 g fat (2 g saturated fat), 4 mg cholesterol, 497 mg sodium, 11 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch. Print Add to Recipe Box Email a Friend

 

Step by step:

1. Pierce potatoes several times with a fork and place on a microwave-safe plate. Microwave on high for 14-16 minutes or until tender, rotating the potatoes once.

2. Let stand until cool enough to handle.

3. Meanwhile, in a large resealable plastic bag, combine the squash, zucchini, peppers and onion.

4. Pour salad dressing over vegetables. Seal bag and turn to coat; marinate for 20 minutes.

5. Cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell (discard pulp or save for another use).

6. Brush inside of shells with oil and sprinkle with 1/4 teaspoon salt.

7. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat.

8. Place potato shells skin side up on grill rack and grill, covered, over indirect medium heat for 10 minutes or until golden brown.

9. Drain vegetables, reserving marinade.

10. Transfer the vegetables to a grill wok or basket. Grill, uncovered, over medium heat for 10 minutes or until tender, stirring and basting frequently with reserved marinade.

11. Sprinkle potato skins with cheese. Fill with grilled vegetables; sprinkle with remaining salt. Grill 5 minutes longer or until cheese is melted.

Nutrition Information:

covered percent of daily need