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
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 107 calories, Fat 6g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 497mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
GRILLED POTATO SKINS
Steps:
- Preheat grill over medium-high heat.
- Peel each potato and cut ends off, (so they are flat on both sides), then cut in half across the center. Scoop out 1/2-inch of the potato's center to form a crater. Wrap a piece of bacon around each chunk of potato and secure with toothpicks to keep the bacon in place.
- Put the potatoes on the grill, cut side down, until the bacon is cooked. Flip once to get color on each side. Cover with foil to create a tent and turn heat down to medium to "steam" the potatoes. Put the asparagus on the grill and coat with BBQ sauce. Remove the foil from the potatoes, add the cheese to the crevice and cook until melted.
- Arrange a potato in center of each plate and remove the toothpicks. Stick 3 to 4 pieces of asparagus in the cheese crevice so the asparagus is standing upright. Garnish with sour cream and serve.
- Eat and enjoy.
STUFFED POTATO SKINS
If you're in the mood for a baked potato or potato skins and can't decide, kill two birds with this one easy and delicious stone. Better than twice-baked! Top these stuffed potato skins with a dollop of sour cream.
Provided by Karen ~~.,.~~
Categories Side Dish Potato Side Dish Recipes
Time 1h15m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut potatoes in half lengthwise and scoop out the middle of each, leaving enough to keep the skin intact and stable.
- Put the raw potato flesh into a food processor along with onion, 1/4 cup of Cheddar cheese, sour cream, garlic, salt, and pepper. Blend ingredients together until it is the consistency of a very rough puree (be sure not to blend to a paste). Spoon mixture back into potato shells; top with the remaining Cheddar and sprinkle with bread crumbs.
- Bake in the preheated oven until tender, about 1 hour.
Nutrition Facts : Calories 203.3 calories, Carbohydrate 23.5 g, Cholesterol 24.5 mg, Fat 9 g, Fiber 2.8 g, Protein 7.6 g, SaturatedFat 5.6 g, Sodium 188.3 mg, Sugar 1.8 g
GRILLED POTATO SKINS
It's easy to love these delicious appetizers. They're nice to serve outside when you invite friends over for a grilled meal. They remind me of the potato skins I have had in restaurants-only better! -Mitzi Sentiff, Annapolis, Maryland
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 8 appetizers.
Number Of Ingredients 9
Steps:
- Cut each potato lengthwise into four wedges. Cut away the white portion, leaving 1/4 in. on the potato skins. Place skins on a microwave-safe plate. Microwave, uncovered, on high for 8-10 minutes or until tender. Combine the butter, rosemary, salt and pepper; brush over both sides of potato skins., Grill potatoes, skin side up, uncovered, over direct medium heat for 2-3 minutes or until lightly browned. Turn potatoes and position over indirect heat; grill 2 minutes longer. Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. Sprinkle with bacon and onions. Serve with sour cream.
Nutrition Facts : Calories 327 calories, Fat 16g fat (10g saturated fat), Cholesterol 49mg cholesterol, Sodium 611mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 3g fiber), Protein 12g protein.
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