Grilled Vegetable Potato Skins

Start these in the microwave and finish on the grill to achieve a crispy, delicious skin.

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.