Appetizers & Snacks





20 MIN.


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

Step 1

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.

Step 2

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.)

Step 3

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.”

Guy Fieri

More Recipes

CB’S Grilled Melon Salad

Grilled Peg-Leg Chicken Drumsticks