Grilled Vegetable Potato Skins Food

GRILLED POTATO SKINS

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.

GRILLED BBQ POTATO SKINS

Steps:

• Preheat the oven to 350 degrees. 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 has 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 a saucepan and add minced garlic. Brush potato shells with the butter and garlic mixture. Flip over and butter the bottoms. Place potatoes on grill and cook until crisp about 4-4 1/2 minutes on each side and remove from grill. Divide the cheese, bbq sauce, and pulled pork among the potatoes. Top potatoes with sour cream, crumbled bacon and chives for garnish.
• Note: use potato flesh for potato pancakes the next day.

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 VEGGIE STUFFED POTATO SKINS

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.

LOADED POTATO SKINS

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.

GRILLED POTATO SKINS

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.