GRILLED POTATO SKINS
It's easy to love these delicious appetizers. They're nice to serve outside when you invite friends over for a grilled meal. They remind me of the potato skins I have had in restaurants-only better! -Mitzi Sentiff, Annapolis, Maryland
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 8 appetizers.
Number Of Ingredients 9
Steps:
- Cut each potato lengthwise into four wedges. Cut away the white portion, leaving 1/4 in. on the potato skins. Place skins on a microwave-safe plate. Microwave, uncovered, on high for 8-10 minutes or until tender. Combine the butter, rosemary, salt and pepper; brush over both sides of potato skins., Grill potatoes, skin side up, uncovered, over direct medium heat for 2-3 minutes or until lightly browned. Turn potatoes and position over indirect heat; grill 2 minutes longer. Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. Sprinkle with bacon and onions. Serve with sour cream.
Nutrition Facts : Calories 327 calories, Fat 16g fat (10g saturated fat), Cholesterol 49mg cholesterol, Sodium 611mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 3g fiber), Protein 12g protein.
VEGETARIAN SOUTHWESTERN POTATO SKINS
Crispy potato skins with a Southwest kick. The key to crispy skins is the double-dose oil treatment. Serve with a dollop of guacamole or sour cream if desired.
Provided by Soup Loving Nicole
Categories Side Dish Potato Side Dish Recipes Baked Potato Recipes
Time 1h20m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Prick potatoes a few times with a fork. Rub potatoes with 1 teaspoon oil and set directly on the oven rack. Bake for 1 hour. Transfer to a cutting board and let cool until easily handled. Keep the oven on.
- Cut the potatoes lengthwise and scoop out flesh to within 1/4 inch of skin. Brush remaining oil over the skins and sprinkle with salt. Place them on a baking sheet skin-side down and bake for 5 minutes.
- Meanwhile, combine black beans, corn, picante sauce, jalapeno, onion, lime juice, and cumin in a bowl. Stir until evenly combined.
- Divide filling between the potatoes and top with Cheddar cheese. Bake until cheese has melted, about 5 minutes.
Nutrition Facts : Calories 342.4 calories, Carbohydrate 56 g, Cholesterol 14.8 mg, Fat 7.8 g, Fiber 12.4 g, Protein 14.4 g, SaturatedFat 3.5 g, Sodium 1222.2 mg, Sugar 3.2 g
GRILLED VEGGIE STUFFED POTATO SKINS
Make and share this Grilled Veggie Stuffed Potato Skins recipe from Food.com.
Provided by Annacia
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pierce potatoes several times with a fork and place on a microwave-safe plate. Microwave on high for 15-20 minutes or until tender, rotating the potatoes once. Let stand until cool enough to handle.
- 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.
- Cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell (save pulp for another use). Brush inside of shells with oil and sprinkle with 1/4 teaspoon salt.
- 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.
- Drain vegetables, reserving marinade. Grill vegetables in a grill basket, uncovered, over medium heat for 10 minutes 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.
Nutrition Facts : Calories 118.5, Fat 3, SaturatedFat 0.3, Cholesterol 0.9, Sodium 460, Carbohydrate 21.5, Fiber 3, Sugar 4.8, Protein 2.8
GRILLED BBQ POTATO SKINS
Steps:
- Preheat oven to 350 degrees F.
- Bake potatoes on middle rack until fork tender, about 1 hour. Remove from oven and let sit until cool enough to handle.
- Bake 4 strips of bacon on a small sheet pan in the oven for 15 minutes. Crumble bacon when it's cooled.
- Preheat grill to medium heat.
- Cut potatoes in half, lengthwise, and spoon out the flesh, leaving a half inch shell.
- Melt the butter in saucepan and add minced garlic. Brush potatoes with the butter and garlic mixture. Flip over and butter the bottoms.
- Place potatoes on grill and cook until crisp, about 4 to 4 1/2 minutes on each side and remove from grill.
- Divide the cheese, barbecue sauce and pulled pork among the potatoes. Top potato skins with sour cream, crumbled bacon and chives for garnish.
GRILLED POTATO SKINS WITH CREAMY TOPPING
The creamy topping on these potato skins is so delicious. These make an excellent summertime treat alongside your favorite grilled meat. They are especially good with barbecue ribs. If you're not grilling your meal, you can bake these appetizers in a 375° oven for 18-20 minutes. -Stephanie Moon, Boise, Idaho
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Cut each potato lengthwise into four wedges. Cut away the white portion, leaving 1/4 in. on the potato skins. Place skins on a microwave-safe plate., Microwave, uncovered, on high for 8-10 minutes or until tender. Brush butter over shells; top with picante sauce, cheese and bacon bits., Grill potatoes, skin side down, uncovered, over medium heat for 4-6 minutes or until lightly browned. Cover and grill 2-3 minutes longer or until cheese is melted. Sprinkle with tomato and onion. In a small bowl, combine topping ingredients. Serve with potato skins.
Nutrition Facts :
LOADED POTATO SKINS
Enjoy these potato skins as a relaxed starter or snack. Use chives instead of spring onion for a milder flavour, or omit the bacon for a veggie version
Provided by Monaz Dumasia
Categories Dinner, Snack, Starter
Time 1h30m
Yield Serves 4 as a starter, snack or side
Number Of Ingredients 6
Steps:
- Heat the oven to 220C/200C fan/gas 7. Put the baking potatoes on a baking tray. Prick all over with a fork and rub with a little oil. Cook potatoes in oven for 1 hr until golden and cooked all the way through. Remove from oven. Allow potatoes to cool for 15 mins.
- While potatoes are cooking, heat 1 tsp oil in a medium frying pan and fry the bacon for 5-8 mins until crisp. Leave to cool, then transfer to a board and finely chop.
- Cut the slightly cooled potatoes in half and scoop the flesh from the skin into a large bowl, leaving a little around the edges. Put the skins back on the baking tray, scooped side up.
- Mash the potato flesh and soured cream together using a fork or masher. Stir in the cooled bacon, most of the spring onion or chives and half of the cheddar. Season to taste.
- Divide the potato mixture evenly between the cavities of the potato skins. Sprinkle the remaining cheddar over each filled potato half. Return the potatoes to the oven for 20 mins until golden and bubbling.
- Sprinkle over the remaining spring onion or chives and serve hot.
Nutrition Facts : Calories 343 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.79 milligram of sodium
STUFFED POTATO SKINS
If you're in the mood for a baked potato or potato skins and can't decide, kill two birds with this one easy and delicious stone. Better than twice-baked! Top these stuffed potato skins with a dollop of sour cream.
Provided by Karen ~~.,.~~
Categories Side Dish Potato Side Dish Recipes
Time 1h15m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut potatoes in half lengthwise and scoop out the middle of each, leaving enough to keep the skin intact and stable.
- Put the raw potato flesh into a food processor along with onion, 1/4 cup of Cheddar cheese, sour cream, garlic, salt, and pepper. Blend ingredients together until it is the consistency of a very rough puree (be sure not to blend to a paste). Spoon mixture back into potato shells; top with the remaining Cheddar and sprinkle with bread crumbs.
- Bake in the preheated oven until tender, about 1 hour.
Nutrition Facts : Calories 203.3 calories, Carbohydrate 23.5 g, Cholesterol 24.5 mg, Fat 9 g, Fiber 2.8 g, Protein 7.6 g, SaturatedFat 5.6 g, Sodium 188.3 mg, Sugar 1.8 g
More about "grilled veggie stuffed potato skins recipes"
VEGGIE-STUFFED POTATO SKINS - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
4/5 (2)Total Time 45 minsCategory Appetizers & SnacksCalories 321 per serving
- Prepare potatoes in microwave. Once cooked, slice each potato into 4 big wedges. Scoop out potato pulp and save for another use
- Combine olive oil, chili seasoning, 3/4 teaspoon salt and 1/2 teaspoon black pepper in a small bowl. Brush potatoes with oil mixture and put on a large sheet pan. (You'll probably need 2 for the whole recipe.)
- Put in 425 degree oven for 5-10 minutes to crisp up the outside of the potato wedges (or broil for a few minutes, but watch them closely).
- Meanwhile, heat a large saute pan over medium heat. Add one teaspoon olive oil and the chopped veggies. Season with remaining 3/4 teaspoon salt and 1/2 teaspoon black pepper. Saute for 5-7 minutes, until tender.
STUFFED POTATO SKINS | VEGAN, GLUTEN-FREE, HEALTHY RECIPE
From elavegan.com
GRILLED POTATO SKINS
From pauladeen.com
10 CREATIVE STUFFED POTATO RECIPES YOU'VE GOT TO TRY
From thespruceeats.com
MOUTH-WATERING GRILLED POTATO SKINS - KITCHEN LAUGHTER
From kitchenlaughter.com
LOADED VEGAN POTATO SKINS RECIPE
From forksoverknives.com
SMOKED POTATO SKINS
From heygrillhey.com
5/5 (1)Category Appetizer, Main Dish, Side DishCuisine American, BarbecueTotal Time 4 hrs 30 mins
- Bake your potatoes. Preheat your smoker to 225 degrees F. Drizzle your clean russet potatoes with olive oil and season on all sides with salt. Place the potatoes on the smoker grates, close the lid, and smoke for approximately 3 hours, or until the potatoes are tender and cooked to an internal temperature of about 210 degrees F.
- Make the filling. Remove the baked potatoes from the smoker and allow to cool for 10-15 minutes. Slice the potatoes in half lengthwise. Use a metal spoon to scoop out a majority of the baked potato into a medium sized bowl, leaving about 1/4 inch thick edges of potato around the skin. Set the skins on a baking sheet and lightly season the inside of the potatoes with 1 teaspoon of the Beef seasoning. To the bowl of baked potato, add in the softened butter, sour cream, and the remaining teaspoon of Beef Seasoning. Whip with a whisk to create a smooth potato mash.
- Assemble your potato skins. Spoon approximately 3-4 Tablespoons of mashed potato filling into each potato skin. Top each potato with about 2 oz of the smoked pulled pork. Drizzle all of the potato skins with the BBQ sauce and then top each with a generous helping of shredded cheese.
- Smoke the potato skins. Place the baking sheet with the loaded potato skins onto the grates of your smoker. Close the lid and smoke for 45 minutes to 1 hour, or until the cheese is completely melted on top of the potato skins. Top the finished smoked potato skins with the sliced green onions and enjoy!
ROASTED VEGETABLE-STUFFED POTATO SKINS RECIPE
From thedailymeal.com
GRILLED CRISPY POTATO SKINS WITH BACON AND CHEDDAR RECIPE
From meatwave.com
GRILLED VEGGIE STUFFED POTATO SKINS RECIPE - FOODGURUUSA.COM
From foodguruusa.com
GRILLED POTATO SKINS RECIPE
From food.com
STUFFED POTATO SKINS RECIPE
From myrecipes.com
NIGEL SLATER’S RECIPES FOR NEW POTATOES WITH ASPARAGUS, AND FOR …
From theguardian.com
LOADED POTATO SALAD RECIPE
From thekitchn.com
CRISPY STUFFED POTATO SKINS - VEGANOSITY
From veganosity.com
AIR-FRYER BAKED POTATO RECIPE
From eatingwell.com
POTATO SKINS RECIPE | GRILLING
From seriouseats.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #side-dishes #potatoes #vegetables #barbecue #diabetic #summer #vegetarian #dietary #seasonal #grilling #technique #from-scratch
You'll also love