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Pot: Pit Stop Potatoes




Source of Recipe


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Pot: Pit Stop Potatoes

Adapted from: Taste of Home's Holiday & Celebrations Cookbook Annual 2008,
Not yet rated.
Prep: 15 min. Grill: 20 min.
Yield: 3 servings.

We love fried potatoes and experimented with several recipes until we came up with this grilled version. Using a disposable foil pan means easy cleanup.—Annette Frahmann, Shelton, Washington *Test Kitchen Approved

Ingredients:
• 2 large potatoes, thinly sliced
• 1/4 cup chopped onion
• 1/4 cup sliced baby portobello mushrooms
• 1/4 cup chopped green pepper
• 1/8 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon taco seasoning
• 2 tablespoons butter, cut into small cubes

Directions:
1. In a greased disposable foil pan, layer the potatoes, onion, mushrooms and green pepper. Sprinkle with the salt, pepper and Southwest seasoning; dot with butter.

2. Cover with foil. Grill over medium-hot heat for 20-25 minutes or until potatoes are tender. Open foil carefully to allow steam to escape.


1 cup equals 271 calories, 8 g fat (5 g saturated fat), 20 mg cholesterol, 208 mg sodium, 47 g carbohydrate, 5 g fiber, 6 g protein.