Grilled Vegetable Potato Skins

SUBMITTED BY: Karen Hemminger

"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"

RECIPE RATING:

Read Reviews (3)

Review/Rate This Recipe

PREP TIME	30 Min
COOK TIME	25 Min
READY IN	55 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS

2 large baking potatoes
1 cup sliced yellow summer squash
1 cup sliced zucchini
1/2 large red pepper, julienned
1/2 large green pepper, julienned
1 small red onion, cut into 1/4-inch wedges
1/4 cup reduced-fat Italian salad dressing
1 1/2 teaspoons canola oil
1/2 teaspoon salt, divided
1/4 cup shredded reduced-fat Cheddar cheese

DIRECTIONS

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.
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.
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.
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.
Drain vegetables, reserving marinade. Grill vegetables in a grill basket, uncovered, over medium heat for 10 minutes or until tender, basting 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.

FOOTNOTES

This recipe was tested with an 850-watt microwave.
Nutritional Analysis: One serving (1 stuffed potato half) equals 107 calories, 6 g fat (2 g saturated fat), 4 mg cholesterol, 497 mg sodium, 11 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.