These elegant stuffed potatoes make a wonderful appetizer or the ideal accompaniment to any grilled meal. The combination of zucchini, onion, bell pepper, and summer squash is a tasty one and the marinade brings out the flavors of the vegetables even more.
You can substitute other vegetables if you prefer but make sure all the vegetables are cut into roughly the same sized pieces so they cook evenly. When you scoop the flesh out of these potatoes, you can either discard it or keep it for a future recipe, such as garlic mashed potatoes, bubble and squeak, or one of many others grilled vegetable recipes.
You will need some good sized baking potatoes for this. Choose nice big ones with plenty of room for stuffing. Although you can grill potatoes on the grill they take hours because of their size and density, so it is a much better idea to either microwave or boil them until they are nearly tender and then carry on with the rest of the recipe. The flavor and texture will be exactly the same in the finished dish, but you will not have to have them on the grill for hours, which definitely makes sense.
The vegetables for the filling are marinated in either oil and vinegar or Italian salad dressing, which infuses them with flavor and enhances their natural flavors. If you do not have any Italian dressing then just use some olive oil, or another kind of oil, and a splash of vinegar. Either of these options will add flavor to the vegetables and work well in the finished recipe. You can bake the potatoes at the same time the veggies are marinating. Once the potatoes are tender and cool enough to handle you can remove the flesh and put the potato skins on the grill. If you want to cook the potatoes in advance you can do that up to a few days ahead.
The vegetables then go into the hollowed out potato skins along with some cheese, and you can grill them until the cheese melts, so when you serve these the potatoes and the filling are nice and hot, and the cheese is oozing and melted. Because these are filling, you can serve 2 as a complete meal and it will be perfectly satisfying. If you prefer to have these as a side dish though, just serve half a potato per person, else they will be too filling.
These taste really lovely, and if you usually have your potatoes and your vegetables separate on your plate, you might enjoy having them combined, like in this recipe, and you can also enjoy the luxury of the cheese melting all over the vegetables inside the potato shells. This is a nice recipe for vegetarians because it makes a change from other dishes and the flavors are so nice. This can be served as a summer accompaniment or you might like to make it during the cooler months too because it is very warming and hearty.
- 2 large baking potatoes
- 1 cup sliced zucchini
- 1 small red onion, cut into ¼-inch wedges
- ½ teaspoon salt, divided
- ¼ cup shredded cheddar cheese
- ¼ cup olive oil and vinegar salad dressing or Italian salad dressing
- 1 ½ teaspoons olive oil
- ½ large red bell pepper, julienned
- ½ large green bell pepper, julienned
- 1 cup sliced yellow summer squash
- Pierce the potatoes with a fork several times and microwave on high for 15 to 20 minutes or until tender, rotating them once. Let them stand until they are cool enough for you to handle. While the potatoes are baking, combine the squash, peppers, zucchini, and onion in a large plastic bag and pour the salad dressing over them. Seal the bag and turn to coat. Marinate the vegetables for 20 minutes.
- Cut each potato lengthwise in half. Scoop out the pulp and leave a thin shell. Brush the inside of the shells with oil and sprinkle on ¼ teaspoon salt. Coat the grill rack with a nonstick cooking spray or some oil and heat it to a medium heat. Place the potato shells skin side up on the grill rack and grill them, covered, for 10 minutes over an indirect heat. Drain the marinade from the vegetables and grill them in an uncovered grill basket for 10 minutes or until tender, using the remaining marinade to baste them.
- Sprinkle the cheese over the potato skins and fill them with the vegetables. Sprinkle over the remaining salt and grill for five more minutes or until the cheese melts.
- (Serves 2 as a meal or 4 as an appetizer)
A picture of stuffed baked potatoes fresh from the grill and piping hot. The cheese and other ingredients making for a wonderful grilled vegetable side dish recipe that will please even your fussiest grill bashers. Grilling and potatoes are a natural mix as the potatoes will love the nice dry heat and develop a wonderful skin to them. There is nothing difficult about making this stuffed potato recipe and using the barbeque means the potato skins will come out crisp and tasty while the vegetables taste delicious and the cheese melts temptingly. Everyone will love these fantastic stuffed potatoes.
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