Best 9 Grilled Vegetable Potato Skins Recipes
Grilled vegetable potato skins are an excellent way to enjoy a healthy and flavorful appetizer or side dish that can be paired with various main courses. This delicious dish combines the crispy texture of potato skins with the smoky flavors of grilled vegetables, creating a delectable and visually appealing treat. Whether you enjoy the classic combination of bell peppers, onions, and zucchini or prefer experimenting with unique combinations, grilled vegetable potato skins offer endless possibilities for customization. So, gather your vegetables, seasonings, and a few simple ingredients, and prepare to tantalize your taste buds with this delightful culinary creation.
Here are our top 9 tried and tested recipes!
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.
GRILLED VEGETABLE POTATO SKINS
People just love these stuffed spuds int the summer as an alternative to heavier grilled fare. Topped with a colorful vegetable medley, the tender potato skins are light yet satisfying. -Karen Hemminger of Mansfield, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Pierce potatoes several times with a fork and place on a microwave-safe plate. Microwave on high for 14-16 minutes or until tender, rotating the potatoes once. Let stand until cool enough to handle., Meanwhile, in a large resealable plastic bag, combine the 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 (discard pulp or save for another use). Brush inside of shells with oil and sprinkle with 1/4 teaspoon salt., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat. Place potato shells skin side up on grill rack and grill, covered, over indirect medium heat for 10 minutes or until golden brown., Drain vegetables, reserving marinade. Transfer the vegetables to a grill wok or basket. Grill, uncovered, over medium heat for 10 minutes or until tender, stirring and basting frequently 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 107 calories, Fat 6g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 497mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
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
Steps:
- Preheat grill over medium-high heat.
- Peel each potato and cut ends off, (so they are flat on both sides), then cut in half across the center. Scoop out 1/2-inch of the potato's center to form a crater. Wrap a piece of bacon around each chunk of potato and secure with toothpicks to keep the bacon in place.
- Put the potatoes on the grill, cut side down, until the bacon is cooked. Flip once to get color on each side. Cover with foil to create a tent and turn heat down to medium to "steam" the potatoes. Put the asparagus on the grill and coat with BBQ sauce. Remove the foil from the potatoes, add the cheese to the crevice and cook until melted.
- Arrange a potato in center of each plate and remove the toothpicks. Stick 3 to 4 pieces of asparagus in the cheese crevice so the asparagus is standing upright. Garnish with sour cream and serve.
- Eat and enjoy.
GRILLED POTATO SKINS
These are excellent potato skins and could go as an appetizer or serve with a meal. The cooking time was right on. Crisp on the outside and nice texture on the inside. We loved the rosemary in this. Altered a little from the original TOH recipe.
Provided by Nimz_
Categories Potato
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 inches 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, garlic powder, 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.
GRILLED VEGETABLE POTATO SKINS
People just love these stuffed spuds int the summer as an alternative to heavier grilled fare. Topped with a colorful vegetable medley, the tender potato skins are light yet satisfying. --Karen Hemminger of Mansfield, Massachusetts
Provided by Allrecipes Member
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Pierce potatoes several times with a fork and place on a microwave-safe plate. Microwave on high for 18-20 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 (discard pulp or save 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 220.8 calories, Carbohydrate 39.6 g, Cholesterol 1.7 mg, Fat 4.7 g, Fiber 5.7 g, Protein 7 g, SaturatedFat 0.8 g, Sodium 470.3 mg, Sugar 5.7 g
GRILLED POTATO SKINS RECIPE - (4.6/5)
Provided by á-175897
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. Yield: 8 appetizers.
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 VEGETABLE POTATO SKINS
People just love these stuffed spuds int the summer as an alternative to heavier grilled fare. Topped with a colorful vegetable medley, the tender potato skins are light yet satisfying. --Karen Hemminger of Mansfield, Massachusetts
Provided by Allrecipes Member
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Pierce potatoes several times with a fork and place on a microwave-safe plate. Microwave on high for 18-20 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 (discard pulp or save 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 220.8 calories, Carbohydrate 39.6 g, Cholesterol 1.7 mg, Fat 4.7 g, Fiber 5.7 g, Protein 7 g, SaturatedFat 0.8 g, Sodium 470.3 mg, Sugar 5.7 g
Tips:
- Choose medium-sized potatoes for even cooking. Scrub them well and pierce them with a fork to prevent them from bursting.
- Microwave the potatoes for 5-6 minutes to soften them slightly before baking. This will help them cook faster and more evenly.
- Use a sharp knife to cut each potato in half lengthwise. Scoop out the flesh, leaving a 1/4-inch border. Save the flesh for another recipe, such as mashed potatoes or potato soup.
- Drizzle the potato skins with olive oil and sprinkle them with salt and pepper. Toss to coat.
- Arrange the potato skins in a single layer on a baking sheet. Bake at 400 degrees Fahrenheit for 20-25 minutes, or until they are tender and golden brown.
- While the potato skins are baking, prepare the grilled vegetables. Preheat your grill to medium-high heat.
- Toss the vegetables with olive oil, salt, and pepper. Grill them for 5-7 minutes per side, or until they are tender and slightly charred.
- Once the potato skins and vegetables are cooked, assemble the appetizers. Place a spoonful of grilled vegetables on each potato skin. Top with cheese, sour cream, and chives.
- Serve the potato skins immediately while they are still warm and crispy.
Conclusion:
Grilled vegetable potato skins are a delicious and easy appetizer that is perfect for parties, potlucks, and game day gatherings. They are also a great way to use up leftover grilled vegetables. With a few simple ingredients and a little bit of time, you can create a tasty snack that everyone will love.
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