GRILLED VEGETABLE POTATO SKINS
By sarey
Ingredients
- 2 LARGE BAKING POTATOES
- 1 C YELLOW SUMMER SQUASH
- 1 C SLICED ZUCCHINI
- 1/2 C RED PEPPER, JULIENNED
- 1/2 C GREEN PEPPER, JULIENNED
- SMALL RED ONION, IN 1/4 INCH WEDGES
- 1/4 C ITALIAN DRESSING
- 1-1/2 t OLIVE OIL
- 1/2 t SALT, DIVIDED
- 1/4 C SHREDDED CHEDDAR CHEESE
Details
Preparation
Step 1
PIERCE POTATOES SEVERAL TIMES WITH A FORK AND PLACE ON A MICROWAVE SAFE PLATE. ZAP ON HIGH FOR 14-16 MINUTES OR UNTIL TENDER, ROTATING THE POTATOES ONCE. LET STAND UNTIL COOL ENOUGH TO HANDLE.
MEANWHILE, IN A LARGE ZIPLOC, COMBINE THE SQUASHES, PEPPERS AND ONION. POUR SALAD DRESSING OVER VEGGIES AND SEAL BAG. TURN TO COAT; MARINADE FOR 20 MINUTES.
CUT EACH POTATO IN HALF LENGTHWISE. SCOOP OUT PULP, LEAVING A THIN SHELL (DISCARD PULP OR SAVE FOR A DIFFERENT USE). BRUSH INSIDE OF SHELLS WITH OIL AND SPRINKLE WITH SALT.
USING LONG HANDLED TONGS, DIP A PAPER TOWEL IN COOKING OIL AND LIGHTLY COAT GRILL RACK. PREPARE GRILL FOR INDIRECT HEAT. PLACE POTATO SHELLS SKIN SIDE UP ON A GRILL RACK AND GRILL, COVERED, OVER INDIRECT MEDIUM HEAT FOR 10 MINUTES OR UNTIL GOLDEN BROWN.
DRAIN VEGGIES, RESERVING MARINADE. TRANSFER THE VEGGIES TO A GRILL WOK. GRILL UNCOVERED OVER MED HEAT FOR 10 MINUTES.
SPRINKLE SKINS WITH CHEESE. FILL WITH GRILLED VEGGIES, SPRINKLE WITH REMAINING SALT, GRILL 5 MINUTES LONGER OR UNTIL CHEESE IS MELTED.
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