Grilled Vegetable Potato Skins

Grilled Vegetable Potato Skins

"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"
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55 m servings
Serving size has been adjusted!
Original recipe yields 4 servings

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  • Prep

  • Cook

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  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.


  • 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.


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I must say, since I only have a humble George Foreman and not a "real" grill, I had to modify this recipe somewhat considerably. But the marinade for the veggies was icky. Italian dressing is ok...

We made this with what we had as far as the vegetables go. Only Green Peppers, Red Onion, Sweet Yellow Peppers. Also we used Greek instead of Italian and it came out soooo good. The red wine vin...

I am only giving this 2 stars due to the microwaving the potatoes. I followed this recipe exactly and couldn't even eat the potato skin because it was a rock by the end. I will try this again bu...

These were enjoyed by all!

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