Grilled Veggie Stuffed Potato Skins

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 large baking potatoes
• 1 cup sliced summer squash
• 1 cup sliced zucchini
• 1/2 large red pepper, julienned
• 1/2 large green pepper, julienned
• 1 small red onion, cut into 1/4-inch wedges
• 1/4 cup reduced-fat italian salad dressing
• 1 1/2 teaspoons canola oil
• 1/2 teaspoon salt, divided
• 1/2 cup shredded reduced-fat cheddar cheese

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 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.
• 5 drain vegetables, reserving marinade. grill vegetables in a grill basket, uncovered, over medium heat for 10 minutes or until tender, basting with reserved marinade.
• 6 sprinkle potato skins with cheese. fill with grilled vegetables; sprinkle with remaining salt. grill 5 minutes longer or until cheese is melted.