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Grilled Vegetable Potato Skins

 Grilled Vegetable Potato Skins
People just love these stuffed spuds int the summer as an alternative to heavier grilled fare. Topped with a colorful vegetable medley, the tender potato skins are light yet satisfying. —Karen Hemminger of Mansfield, Massachusetts
4 ServingsPrep: 30 min. + cooling Grill: 20 min.

Ingredients

  • 2 large baking potatoes
  • 1 cup sliced yellow summer squash
  • 1 cup sliced zucchini
  • 1/2 large sweet red pepper, julienned
  • 1/2 large green pepper, julienned
  • 1 small red onion, cut into 1/4-inch wedges
  • 1/4 cup reduced-fat Italian salad dressing
  • 1-1/2 teaspoons olive oil
  • 1/2 teaspoon salt, divided
  • 1/4 cup shredded reduced-fat cheddar cheese

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

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Grilled Vegetable Potato Skins (continued)

Directions (continued)

  • 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.
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.