Grilled Vegetable Potato Skins

Packed with veggies, this dish is already healthy. For even lighter fare use low-fat dressing and reduced-fat cheese.

Grilled Vegetable Potato Skins Recipe Start these in the microwave and finish on the grill to achieve a crispy, delicious skin.

Quick look

  • prep 30 min    cook 25 min
  • serves 2-4

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 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

    How to make it 

  • 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.

Editor’s Note: This recipe was tested with an 850-watt microwave.