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Grilled Vegetable Potato Skins (grill) -- e-w

Source of Recipe

Taste of Home – K. Hemminger; Mansfield, MA
Grilled Vegetable Potato Skins (grill) -- e-w
Serves: 4

2 large baking potatoes
1 c. sliced summer squash
1 c. sliced zucchini
1/2 large sweet red pepper, julienned
1/2 large green pepper, julienned
1 small red onion, cut into 1/4-inch wedges
1/4 c. reduced-fat olive oil and vinegar salad dressing – or – Italian salad dressing
1-1/2 tsp. olive – or – canola oil
1/4 tsp. salt, ‘divided’
1/4 c. shredded reduced-fat cheddar cheese

Pierce potatoes several times with a fork and place on a microwave-sate plate. Microwave on HIGH for 18 to 20 minutes or until tender, rotating the potatoes once. Let stand until cool enough to handle.

Meanwhile, in a large resealable plastic bag, combine 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. Scokop out pulp, leaving a thin shell (discard pulp or save for another use). Brush inside shells with oil and sprinkle 1/8 tsp salt.

Coat grill rack with nonstick cooking spray before heating. 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 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.

**NOTE: recipe tested with a 850-watt microwave.

One stuffed potato half equals: 107 calories…6 gm fat (2 gm saturated)…4 mg cholesterol…349 mg sodium…11 gm carbohydrate…3 gm fiber…4 gm protein +++EXC: 1 vegetable…1 fat…1/2 starch +++WWP: 2