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"People just love these stuffed spuds in the summer as an alternative to heavier grilled fare. Topped with a colorful vegetable medley, the tender potato skins are light yet satisfying."
-- Karen H. of Mansfield, Massachusetts
Preparation time: 30 minutes
Cooking time: 25 minutes
You Will Need
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 olive oil and vinegar salad dressing or Italian salad dressing
1 1/2 teaspoons olive oil
1/2 teaspoon salt, divided
1/4 cup shredded cheddar cheese
What to Do
1. Pierce potatoes several times with a fork and place on a microwave-safe plate. Microwave on high for 18-20 minutes or until tender, rotating the potatoes once. Let stand until cool enough to handle.
2. Meanwhile, in a large resealable plastic bag, combine the summer squash, zucchini, peppers and onion. Pour salad dressing over vegetables. Seal bag and turn to coat; marinate for 20 minutes.
3. 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.
4. Coat grill rack with nonstick cooking spray. Place potato shells skin side up on grill rack. Grill, covered, over indirect medium heat for 10 minutes or until golden brown.
5. Drain vegetables, reserving marinade. Grill vegetables in a grill basket, uncovered, over medium heat for 10 minutes or until tender, basting with reserved marinade.
6. Sprinkle potato skins with cheese. Fill with grilled vegetables; sprinkle with remaining salt. Grill 5 minutes longer or until cheese is melted.
Serves 2-4
Editor's Note: This recipe was tested with an 850-watt microwave.
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