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.

[quicklook-recipe prep_time=”30 min” cook_time=”25 min” serves=”2-4″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 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

[/ingredients-left]
[ingredients-right]

  • 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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]

[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”5″ image_url=”” title=”” ]Drain vegetables, reserving marinade. Grill vegetables in a grill basket, uncovered, over medium heat for 10 minutes or until tender, basting with reserved marinade.[/step-item]

[step-item number=”6″ image_url=”” title=”” ]Sprinkle potato skins with cheese. Fill with grilled vegetables; sprinkle with remaining salt. Grill 5 minutes longer or until cheese is melted. [/step-item]

[/step-list-wrapper]

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

Originally Published in Reader's Digest

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