Loaded Grilled Veggie Potato Skins
Indulge in the delightful flavors of summer with these Loaded Grilled Veggie Potato Skins. Perfectly baked potatoes are transformed into crispy, flavorful shells, generously filled with a colorful medley of grilled vegetables, and topped with melted reduced-fat cheddar cheese. Ideal for sharing at gatherings or enjoying as a hearty snack, these potato skins are both nutritious and satisfying. Marinate your veggies in a zesty Italian dressing for an added burst of flavor, and enjoy a deliciously guilt-free treat that packs a punch with every bite!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
large baking potatoes
2 (pierced with a fork)
sliced summer squash
1 cup (sliced)
sliced zucchini
1 cup (sliced)
red pepper
1/2 large (julienned)
green pepper
1/2 large (julienned)
red onion
1 small (cut into 1/4-inch wedges)
reduced-fat Italian salad dressing
1/4 cup (for marinating)
canola oil
1 1/2 teaspoons (for brushing)
salt
1/2 teaspoon (divided)
shredded reduced-fat cheddar cheese
1/2 cup (for topping)
Instructions
1
Preheat your microwave. Pierce each of the large baking potatoes multiple times with a fork to allow steam to escape. Place them on a microwave-safe plate and microwave on high for 15-20 minutes, or until the potatoes are tender. For even cooking, rotate the potatoes halfway through. Once cooked, let them cool until manageable.
2
While the potatoes are cooling, prepare the vegetables. In a large resealable plastic bag, combine 1 cup of sliced summer squash, 1 cup of sliced zucchini, 1/2 large julienned red pepper, 1/2 large julienned green pepper, and 1 small red onion cut into 1/4-inch wedges. Pour 1/4 cup of reduced-fat Italian salad dressing over the vegetables, seal the bag, and gently shake to coat thoroughly. Allow the mixture to marinate for 20 minutes.
3
After the potatoes are cool enough to handle, cut each one in half lengthwise. Carefully scoop out the potato pulp, leaving a thin shell (you can save the pulp for mashed potatoes or another recipe). Brush the insides of the potato shells with 1 1/2 teaspoons of canola oil and sprinkle with 1/4 teaspoon of salt.
4
Prepare the grill by coating the grill rack with nonstick cooking spray. Place the potato shells skin side up on the grill rack and grill, covered, over indirect medium heat for about 10 minutes or until they achieve a golden brown color.
5
In the meantime, drain the marinated vegetables, reserving the marinade for basting. Grill the vegetables in a grill basket over medium heat, uncovered, for approximately 10 minutes or until they are tender, while basting them with the reserved marinade.
6
Once the potato skins are golden, remove them from the grill. Sprinkle each shell with 1/2 cup of shredded reduced-fat cheddar cheese, then fill them generously with the grilled vegetable mixture. Finish by sprinkling the remaining 1/4 teaspoon of salt over the top. Return them to the grill for an additional 5 minutes, or until the cheese is thoroughly melted and bubbly.
7
Serve warm and enjoy your Loaded Grilled Veggie Potato Skins!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main dish in this recipe?
The dish is Loaded Grilled Veggie Potato Skins, which are crispy potato shells filled with grilled vegetables and melted cheese.
What type of potatoes should be used?
You should use two large baking potatoes for this recipe.
How do I prepare the potatoes for the microwave?
Pierce each potato multiple times with a fork to allow steam to escape before microwaving.
How long do the potatoes need to microwave?
Microwave them on high for 15-20 minutes, or until they are tender.
Should I rotate the potatoes while they cook in the microwave?
Yes, rotate the potatoes halfway through the microwave time for even cooking.
What vegetables are included in the filling?
The filling includes summer squash, zucchini, red pepper, green pepper, and red onion.
How should the summer squash and zucchini be prepared?
Both the summer squash and the zucchini should be sliced.
What is the best way to cut the peppers?
The red and green peppers should be julienned into thin strips.
How should the red onion be sliced?
The small red onion should be cut into 1/4-inch wedges.
What is used to marinate the vegetables?
The vegetables are marinated in 1/4 cup of reduced-fat Italian salad dressing.
How long should the vegetables marinate?
Allow the vegetable mixture to marinate in a resealable bag for 20 minutes.
How do I create the potato shells?
Cut the cooked potatoes in half lengthwise and scoop out the pulp, leaving a thin shell.
What can I do with the leftover potato pulp?
You can save the pulp to make mashed potatoes or use it in another recipe.
What is used to season the inside of the potato shells?
Brush the insides with canola oil and sprinkle with a portion of the salt.
How much canola oil is required?
You will need 1 1/2 teaspoons of canola oil for brushing the shells.
How do I prepare the grill for the potatoes?
Coat the grill rack with nonstick cooking spray before starting.
How should the potato shells be placed on the grill?
Place them skin side up on the grill rack initially.
What type of grill heat is best for the potatoes?
Use indirect medium heat to grill the potato shells.
How long do the shells grill before being filled?
Grill the shells for about 10 minutes or until they are golden brown.
How are the vegetables grilled?
Grill the marinated vegetables in a grill basket over medium heat for approximately 10 minutes.
Should the vegetables be basted while grilling?
Yes, baste the vegetables with the reserved marinade while they are cooking.
What type of cheese is used in this recipe?
The recipe calls for 1/2 cup of shredded reduced-fat cheddar cheese.
When do I add the cheese to the potato skins?
Sprinkle the cheese into the golden-brown shells before filling them with the grilled vegetables.
How long is the final grilling stage?
Return the filled skins to the grill for an additional 5 minutes.
How do I know when the potato skins are finished?
They are done when the cheese is thoroughly melted and bubbly.
Is this recipe suitable for vegetarians?
Yes, these Loaded Grilled Veggie Potato Skins are a vegetarian-friendly dish.
Can this recipe be served as an appetizer?
Yes, it is ideal for sharing at gatherings as an appetizer or hearty snack.
How much salt is used in total?
A total of 1/2 teaspoon of salt is used, divided between the shells and the topping.
What is the serving suggestion for this dish?
The potato skins should be served warm for the best flavor and texture.
What gives the vegetables their zesty flavor?
The zesty flavor comes from marinating the vegetables in reduced-fat Italian salad dressing.