Appetizers & Snacks
GREAT BOOK OF GRILLING
40 – 50 MIN:
About this Cookbook
This book is dedicated to everyone who loves to cook outdoors. Whether you favor using a traditional gas or charcoal grill, the modern digital electric smoker, or the oil-less Big Easy®, you’ll enjoy discovering the delicious recipes and techniques in this book. Take your grill game to the next level!
4 large red bliss potatoes Cooking spray as needed Salt as needed
- ½ cup sliced yellow summer squash
- ½ cup sliced zucchini
- ½ large red bell pepper, julienned
- ½ large green pablano pepper, julienned
- 1 small red onion, julienned
- 1 tablespoon olive oil
- ¼ cup balsamic vinegar
- Salt and pepper to taste
- ¼ cup finely chopped parsley
- ¼ cup Parmesan cheese (optional)
Step by Step Instructions
Grilled Stuffed Potato Skins Recipe
Preheat one side of grill to high. Spray the potatoes with cooking spray; lightly coat with salt; and wrap in aluminum foil. Using indirect heat, cook the potatoes on the grill for 30 minutes or until fork tender.
For the stuffing, mix all of the vegetables, oil, vinegar, salt, and pepper in a bowl. Using a perforated grill basket, sauté the vegetables on the grill until al dente. Slice the potatoes in half; hollow the skins with a spoon; and stuff with the sautéed vegetables. (Optionally, you can top the stuffed potatoes with the cheese and return to the grill to melt.)
Serve on a plate, topped with the chopped parsley.
Famous Chefs Grilling Testimonials
“People get a little bolder and more wild in summer. You’ve got things going on kabobs, things cooking on the bone. There’s something about standing over a grill or outside with the family that inspires us.”